Corn Stuffing Balls Best Recipes

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CORN BALLS

2019-04-04



Corn Balls image

Stuffing cubes mixed with corn, celery and onion and served up in individual portions. Given to me by a friend at work. Easy. Nice addition for holiday meals.

Provided by keycook

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients:

  • ½ cup chopped celery
  • ½ cup chopped onion
  • 1 (11 ounce) can cream-style corn
  • 1 cup water or chicken broth
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 10 cups soft bread cubes
  • ½ cup butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a saucepan over medium-high heat and coat with cooking spray. Add the celery and onion. Cook and stir until tender. Reduce the heat to medium and mix in the cream-style corn, water and salt. Remove from the heat and stir in the eggs and bread cubes. Form into balls about the size of baseballs, and place them on a cookie sheet. Brush melted butter onto the balls.
  • Bake for 15 minutes in the preheated oven, or until heated through and the outside is lightly toasted.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 24 g, Cholesterol 77 mg, Fat 14.2 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 704.4 mg, Sugar 2.7 g

GRANDMA DOT'S STUFFING BALLS

2018-06-08



Grandma Dot's Stuffing Balls image

This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.

Provided by carabakescupcakes

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 56m

Yield 24

Number Of Ingredients 11

Ingredients:

  • cooking spray
  • ¾ cup butter
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 ½ teaspoons salt
  • 1 teaspoon poultry seasoning
  • ½ teaspoon ground black pepper
  • 2 eggs
  • ½ cup chicken broth
  • 10 cups cubed whole wheat bread
  • ½ cup chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
  • Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
  • Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
  • Shape mixture into 2-inch balls and arrange on prepared baking sheet.
  • Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g

CORN STUFFING BALLS

2022-01-10



Corn Stuffing Balls image

My mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. -Audrey Groe, Lake Mills, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 10

Ingredients:

  • 6 cups herb-seasoned stuffing croutons
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 3/4 cup butter, divided
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup water
  • 1-1/2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs yolks, beaten

Steps:

  • Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

Nutrition Facts : Calories 365 calories, Fat 16g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1233mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

Top Asked Questions

  1. What is a cornbread stuffing ball?
    For some Kentuckians, we hear there's a tradition that revolves not around ingredients, but rather its form: cornbread stuffing balls. Cornbread dressing balls take your Thanksgiving dressing out of the casserole dish and makes it into a platter of miniature rounded balls, resulting in a few bites of pure heaven.
  2. How do you make stuffing balls crispy?
    To achieve the optimal level of crispy-to-moist dressing ratio, place the rounded stuffing balls onto a baking sheet and cook until browned. Some say that you can deep-fry the balls instead, but either way turns out spankin' good.
  3. How to cook corn on the cob with croutons?
    Directions. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls.
  4. What is the best way to make fried corn on the cob?
    In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly.

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