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Corn Balls

Whenever I serve my Corn Balls, it's just about certain someone will ask for the recipe—I'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.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    10 servings


  • 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 large eggs, beaten
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a small saucepan, cook onion and celery in butter until tender; set aside to cool.
  • In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into 10 balls.
  • Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes.
Nutrition Facts
1 corn ball: 226 calories, 12g fat (6g saturated fat), 88mg cholesterol, 496mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 6g protein.

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