corn balls
- Categories
- Vegetables
- Yield
- 1 servings
| Measure | 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 |
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
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