Ingredients
1/2 cup chopped onion1 cup chopped celery1/2 cup butter3-1/2 cups herb-seasoned stuffing croutons3 cups cooked whole kernel corn3 large eggs, beaten1/2 cup water1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a small saucepan, cook onion and celery in butter until tender; set aside to cool.
In a large bowl, combine the croutons, corn, eggs, water, salt, pepper and onion mixture. Shape into 10 balls.
Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes.
