Cornballs (an Arrested Development tribute)
Annyong! This one is for all you Arrested Development fans who have always dreamed of finding a way to make cornballs without burning yourselves on an illegal Bluth Cornballer, causing you to scream out a string of obscenities that for some reason comes out as a long BLEEEEEP. I suppose it’s also for anyone who likes corn, round foods or appetizers, but if you know the significance of a stair car, a frozen banana stand, and having your own chicken dance, these will hold a special place in your heart. AD fans, I’m speaking to you.
The wait is almost over!! Seven year after the final episode of Arrested Development aired on television, season 4 is set to be release Sunday on Netflix. To celebrate the occasion, a couple of my blogger friends decided to organize a food blogger “premiere party” where we all posted Arrested Development-inspired recipes the Friday before the big release (to give you all a couple days to buy ingredients and make these for your own premiere parties!).
I immediately claimed cornballs, as they’re a reoccurring food throughout the series. On the show, George Sr. invented The Cornballer in the 1970s and sold it via infomercial until it was shown to cause serious burns and was made illegal in the United States. The Bluth family still attempts to use theirs from time to time to create cornballs, but someone gets badly burned every time.
There’s never a recipe or description given for cornballs, so I got to be a little creative here. Originally I thought about making hush puppies, but I decided that since they’re treated like a separate entity on the show, they should be something different. I also didn’t want to fry anything since this is, after all, a “lightened up” cooking blog. I decided that instead of making them cornbread-y like a hush puppy, I’d try to make them more like a round corn fritter that’s baked in the oven instead of pan fried. I tried a few different ways and finally landed on making them in mini-muffin trays. They don’t end up perfectly round, but they’re pretty close. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
These cornballs are full of sweet corn flavor and the scallions contribute a nice freshness. You can certainly serve these with a dipping sauce or drizzle. I think salsa would be good (and Weight Watchers-friendly!) or you could mix a little honey with some melted light butter and drizzle it over the cornballs. There are lots of possibilities – serve them however you’d like! Maybe even with some “spicy club sauce.”
The other bloggers participating in the AD Season 4 Premiere Party are listed below with links to their recipes. Can’t wait until Sunday! Even if “that’s a little cornball.”
Dinners, Dishes, and Desserts – Blue Vodka Lemonade
Texanerin Baking – 100% Whole Wheat Peanut Butter Ice Cream Sandwiches
In Katrina’s Kitchen – Banana Stand Smoothies
Gimme Some Oven – Salted Chocolate Frozen Banana Bites
Stetted – Afternoon Delight
The Realistic Nutritionist – Bluth Frozen Banana
Nutmeg Nanny – Banana Donuts & Homemade Soda
- 2 ½ cups frozen or fresh corn, defrosted
- 14.75 oz can of creamed corn
- 3 egg whites
- ¾ cup shredded 2% cheddar cheese
- ½ teaspoon paprika
- 2 scallions, chopped
- ¼ cup chopped onion
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- 1 ½ cups white whole wheat flour
- Preheat the oven to 400. Lightly mist your mini muffin tins with cooking spray.
- In a large bowl, combine everything except the baking powder and flour and stir. When mixed, add the flour and backing powder and continue to stir together until combined.
- Using a tablespoon, scoop heaping tablespoons of the mixture into each space in the mini muffin tin. The re recipe makes 40 cornballs so you may need to bake more than on batch.
- Bake for 16-18 minutes or until a toothpick inserted into the middle comes out clean.
4 per (4 cornball) serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from Simply Delicious