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Corn Stuffing Balls | |
| 321 | Side Dish |
| Yield/Servings: 20 - 22 balls | |
| Ingredients: | |
| 3/4 cup butter 1 1/2 cups water 1 can (1 lb.) whole-kernel corn, drained 3/4 cup chopped parsley 2 eggs, slightly beaten 12 oz. (1 1/2 8 oz. pkg.) corn-bread stuffing mix or seasoned bread stuffing mix | |
| Instructions: | |
| Heat butter with water until butter is melted. Stir in corn-bread stuffing mix. Add corn and parsley, and then stir in slightly beaten eggs. Shape into balls, pressing together. Add a little more water if necessary. Arrange in buttered or Pam sprayed shallow baking dish, cover and refrigerate. About 1 hour before baking, remove from refrigerator. Bake, uncovered, in (hot oven) 400 degrees for 15 minutes or until heated and lightly browned. Arrange around a roast on serving platter. Makes 20 to 22 stuffing balls. | |
| Submitted by: Dorothy Havery Oregon USA | |
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