Corn Stuffing Balls
Sweet and savory corn stuffing balls combine creamy corn, seasoned bread stuffing, and aromatic herbs, making a delightful side perfect for holiday gatherings or family dinners.
Ingredients
Instructions
- Cook chopped onion and chopped celery in butter until tender.
- Add cream-style corn, water, salt, pepper, poultry seasoning, and ground thyme; bring to a boil.
- Pour the mixture over seasoned bread stuffing and mix lightly.
- Add egg yolks and shape the mixture into 12 balls.
- Place the balls in a shallow pan and pour melted butter over all.
- Bake in a preheated oven at 350°F for about 15 minutes until golden.
Tips & Substitutions
For extra flavor, consider adding diced bell peppers or mushrooms when sautéing the onions and celery. If you don't have seasoned bread stuffing, you can use plain bread cubes with additional herbs. To enhance the texture, you might also mix in some grated cheese or nuts. For a gluten-free version, substitute with gluten-free bread stuffing. Be mindful not to overmix when shaping the balls to keep them light.
Serving Suggestions
These corn stuffing balls make a delightful side dish for Thanksgiving or any family dinner. They pair beautifully with roasted meats or can be served alongside a fresh salad, like Coconut Salad, for a balanced meal. Consider drizzling them with a light gravy or serving them with cranberry sauce to enhance their flavor. They can also work well as a vegetarian option when served with hearty vegetables.
Storage & Reheating
Store any leftover corn stuffing balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F for approximately 10-15 minutes, or until heated through. You can also microwave them, though the oven method helps maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Stuffing Balls contains roughly 340 calories, with 7g protein, 29g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (62% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 745mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make corn stuffing balls ahead of time?
Yes, you can prepare the mixture and shape the balls ahead of time. Store them in the refrigerator for up to 24 hours before baking. Just remember to let them come to room temperature before baking to ensure even cooking.
What can I use instead of egg yolks?
If you're looking for an egg-free alternative, you can use a flaxseed meal or chia seed mixture. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then fold it into the mixture to help bind the stuffing balls.
Can I freeze these corn stuffing balls?
Yes, you can freeze the uncooked corn stuffing balls. Arrange them on a baking sheet until frozen solid, then transfer them to a freezer bag. They can be stored for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).