Best Corn Balls Recipes

CANDY CORN POPCORN BALLS

Steps:

• Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
• Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.
• Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
• Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.

CORN STUFFING BALLS

Steps:

• Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

FRIED CORN BALLS

Steps:

• In a large bowl, combine the egg, corn, cracker crumbs, sugar and baking powder (batter will be soft)., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by rounded teaspoonfuls; fry in batches until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm.

CORN BALLS

Steps:

• In a small saucepan, cook onion and celery in butter until tender; set aside to cool. , In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into eight to 10 balls. , Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes.

CANDY CORN & PEANUT POPCORN BALLS

Steps:

• Cook popcorn according to package directions; place in a large bowl. Add candy corn and peanuts; mix well., In a large saucepan, combine marshmallows, butter and oil. Cook and stir over medium-low heat until melted. Stir in vanilla. Pour over popcorn mixture; mix well. Cool slightly., With greased hands, shape mixture into 12 popcorn balls, about 2-1/3 cups each. Place on waxed paper; let stand until set.

CORN BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a saucepan over medium-high heat and coat with cooking spray. Add the celery and onion. Cook and stir until tender. Reduce the heat to medium and mix in the cream-style corn, water and salt. Remove from the heat and stir in the eggs and bread cubes. Form into balls about the size of baseballs, and place them on a cookie sheet. Brush melted butter onto the balls.
• Bake for 15 minutes in the preheated oven, or until heated through and the outside is lightly toasted.

PUFF CORN CARAMEL BALLS

Steps:

• Over medium heat, melt the caramels, add butter and oil, mix.
• Add the marshmellows.
• When everything is melted, pour over the puff corn (found in potato chip isle).
• Form into balls and wrap in plastic wrap.
• Most of the time, I melt the mixture in the microwave, instead of using stove top. Can also put in a 13 x 9 cake pan, instead of making individual balls.

MICROWAVE CARAMEL CORN OR POPCORN BALLS

Steps:

• In a 4 quart microwave safe bowl, microwave butter on high.
• Stir in brown sugar & corn syrup.
• Microwave on high for 1 - 3 minutes, stirring once, until mixture boils.
• Microwave on high 3 minutes without stirring.
• Stir in baking soda & vanilla.
• Stir into popped popcorn, mixing well.
• Microwave on 70 percent (medium) forn1 minute.
• Remove and stir.
• Microwave on medium 1 more.
• Remove and stir to coat.
• Remove and spread on jelly roll pan lined with nonstick foil or wax paper.
• Frm into balls or cool and break apart.
• Optional: drizzle with melted chocolate or add nuts.

CORN STUFFING BALLS

Steps:

• Place croutons in a large bowl and set aside.
• In a skillet, saute celery and onion in 1/2 cup butter.
• Add the corn, water, poultry seasoning, salt and pepper.
• Bring to a boil.
• Remove from the heat, cook for 5 minutes.
• Pour over croutons.
• Add egg yolks and mix gently.
• Shape 1/2 cupfuls into balls; flatten slightly.
• Place in a greased 15 in x 10 in x 1 in baking pan.
• Melt remaining butter; drizzle over the stuffing balls.
• Bake, uncovered at 375 degrees for 30 minutes or until lightly browned.

PEANUT BUTTER CORN FLAKE BALLS

Steps:

• Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth. Drizzle the melted chocolate over the cookies. Let cool completely.

CORN STUFFING BALLS

Steps:

• 1. * Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.

PEANUT BUTTER CORN FLAKE BALLS

Steps:

• Bring syrup and sugar to boil.
• Remove from heat and add peanut butter and corn flakes. Mix thoroughly.
• Drop onto wax paper by the spoonful. Let cool until firm.

CARAMEL POP-CORN BALLS!

Steps:

• 1. Pop 2 quarts of plain air-popped popcorn, & pop one bag of butter microwave popcorn. Combine all 4 quarts of popcorn into LARGE bowl to mix them two kinds of popcorn together.
• 2. In medium sauce-pan combine carmel squares, water, brown sugar, and marshmallows together on medium stirring often until melted. Bring to a boil and allow to boil for 5 minutes. Pour carmel mixture over popcorn and stir with wooden spoon until popcorn is evenly coated. Let coated popcorn sit for 10 minutes and allow to cool a bit. You wont be able to form balls until it cools alittle bit and gets stickier! Once popcorn mixture becomes sticky, grease hands with butter or crisco and start forming balls. Place on waxed paper & store in airtight container! Enjoy!! :)

CORN STUFFING BALLS

Steps:

• 1. place croutons in a large bowl and set aside
• 2. in a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. remove from heat; cool for 5 minutes. pour over croutons. add egg yolks and mix gently
• 3. shape 1/2 cup fulls into balls; flatten slightly. place in a greased 15-in by 10 in. by 1 inch baking pan ( i used a cookie sheet)covered with parchment paper.) melt remaining butter; drizzle over stuffing balls. bake uncovered, at 375 for 30 minutes or until lightly browned

TASTY BAKED CORN BALLS

Steps:

• Preheat oven to 375 degrees.
• 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 ten balls.
• Place in an ungreased shallow baking dish.
• Bake, uncovered, at 375 for 25-35 minutes.

CANDY CORN POPCORN BALLS

Steps:

• Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.
• Pour marshmallow mixture over combined popcorn and candy corn in large bowl. Mix lightly until well coated.
• Shape into 16 (2-inch) balls or other shapes with greased or wet hands.

PEANUT BUTTER CORN FLAKE BALLS RECIPE - (4.6/5)

Steps:

• Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth. Drizzle the melted chocolate over the cookies. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn't want anyone to get hurt!