Corn Stuffing Balls

Instructions

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. Yield: 12 servings.

2. Preheat oven to 375 degrees and grease a baking sheet.

3. In a large bowl, add the croutons and set aside for later. 

4. In a skillet, melt 1/2 cup of the butter and saute the celery and onion until soft. Add the creamed corn,  water, poultry seasoning, salt, and pepper. Bring mixture to a boil, then remove from heat and let cool for 5 minutes.