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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Whenever I serve my Corn Balls, it's just about certain someone will ask for the recipeI've gotten more requests for it than any other I've ever tried. I usually make them when we have company as a nice change-of-pace side dish. They're great with ham, steak or roast beef. My husband and I have two young children, 3 and not quite 1. I grew up on a dairy farm. Today, we live on a small farm where I tend to chickens. Ingredients:
1/2 cup chopped onion |
1 cup chopped celery |
1/2 cup butter |
3-1/2 cups herb-seasoned stuffing croutons |
3 cups cooked whole kernel corn |
3 eggs, beaten |
1/2 cup water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small saucepan, cook onion and celery in butter until tender; set aside to cool.
2. In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into eight to 10 balls.
3. Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes. Yield: 8-10 servings.
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