Corn Stuffing Balls

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  • 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 eggs yolks, beaten


  1. Place croutons in a large bowl and set aside.
  2. In a skillet, sauté celery and onion in 1/2 cup butter.
  3. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil.
  4. Remove from the heat; cool for 5 minutes.
  5. Pour over croutons. Add egg yolks and mix gently.
  6. Shape 1/2 cupfuls into balls; flatten slightly.
  7. Place in a greased 15-inch by 10-inch by 1-inch baking pan.
  8. Melt remaining butter; drizzle over stuffing balls.
  9. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

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