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3/4 c butter
1 1/ c water
1 12-oz pkg corn bread stuffing mix
1 can corn, drained
3/4 c chopped parsley
2 eggs, slightly beaten


Heat butter with water in large saucepan until butter melts; stir in stuffing mix. Add corn and parsley; stir in eggs. Add more water, if needed. Shape into balls; arrange in buttered, shallow baking dish. Cover; refrigerate for aobut 1 hour. Remove from refrigerator. Bake, uncovered, in preheated 400-degree oven for 15 minutes. Yield: 20 balls.