Corn balls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 1 | cup | Chopped celery |
| ½ | cup | Butter or margarine |
| 3½ | cup | Herb-seasoned stuffing croutons |
| 3 | cups | Cooked whole kernel corn |
| 3 | Eggs, beaten | |
| ½ | cup | Water |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
In a saucepan, cook onion and celery in butter until tender; set aside to cool. In a bowl, combine croutons, corn, eggs, water, salt, pepper and onion mixture; mix well. Shape into eight to 10 balls.
Place in an ungreased shallow baking dish. Bake, uncovered, at 375! for 25-30 minutes. Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994