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CORN BALLS

CORN BALLS
By Anne Landefeld on Thursday, August 29, 2013 at 6:07am
Brown in 1/2 c. butter:
? 1 c. celery, chopped
? 1/2 c. onion, chopped
Add:
? 1 can cream style corn (2 1/2 c.)
? 1/2 t. salt
? 1/4 t. pepper
? 1 1/2 t. poultry seasoning or sage
? 1 c. water
Bring to a boil and then pour over slices of a 16-oz loaf of bread. Add 3 egg yolks and toss thoroughly. Let cool; form into balls and put in a buttered 9 X 13 dish. (made about 12 big balls) Melt 1/2 c. butter and pour some over each ball. Bake at 375 for 25 minutes. Put a can of cooked chicken ( drained ) add a can of cream of chicken soup heat this together and serve over the corn balls. Good !!

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