[ Creative Cooking ]

Corn Stuffing Balls

ID: 321   Side Dish  
  Yield/Servings: 20 - 22 balls  
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

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

©   Copy & Copyright 1998 - 2002   Creative Computing     All rights reserved.

Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

[ Close window to return to record ]