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Corn Stuffing Balls
1/2 cup chopped onion
1 cup chopped celery
1/4 cup butter
1 (16 ounce) can cream-style yellow corn
3/4 cup water
1 (8 ounce) package Pepperidge Farm herb bread stuffing
3 egg yolks
1/2 cup butter, melted
Cook chopped onion and chopped celery in the 1/4 cup butter until tender.
Add corn and water. Bring to a boil. Pour over herb bread stuffing. Mix lightly.
Add egg yolks; mix lightly with fork.
Shape into 16 to 18 balls. Place in a shallow baking pan and pour the 1/2 cup melted butter over all.
Bake at 375 degrees F for about 20 minutes.
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