Corn balls

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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