Corn Stuffing Balls - cooking recipe

Ingredients

3/4 c. oleo
1 1/2 c. water
12 oz. seasoned bread stuffing mix
1 can whole kernel corn, drained
3/4 c. chopped parsley
2 eggs, slightly beaten

Preparation

Heat oleo with water until oleo melts.
Stir into stuffing mix.
Add corn (drained) and parsley.
Then stir in eggs.
Shape in balls, pressing together.
Add a little more water, if necessary.
Arrange in buttered shallow baking dish.
Cover and refrigerate.
About 1 hour before baking, remove from refrigerator.
Bake, uncovered, in hot oven at 400\u00b0 for 15 minutes or until heated and lightly browned.
Makes 20 to 22 balls.