1/4 c. corn oil butter plus 2 tbsp., melted and divided
1 (16 oz.) can whole kernel corn with liquid
3 c. seasoned corn bread stuffing mix
2 tbsp. cream sherry; optional
2 to 2 1/2 lb. chicken parts, skin and fat removed
3/4 tsp. summery savory
1/2 tsp. thyme
3/4 tsp. paprika
Salt and pepper

Coat a shallow 2 1/2 or 3 quart baking dish (with cover) with non- stick cooking spray. Heat oven to 350 degrees. Melt 1/4 cup butter in 2 quart saucepan over medium heat. Stir in corn along with liquid from can. Then stir in stuffing mix, blending thoroughly (it will be just moist). Spoon stuffing mix in baking dish and lightly pan down.

Arrange chicken parts on top of dressing, completely covering cornbread mixture. Drizzle 2 tablespoons melted butter over chicken, then sprinkle with savory, thyme, paprika, salt and pepper. Cover tightly and place in center of preheated oven. Bake 25-35 minutes or until almost cooked through, remove cover and cook another 5-10 minutes until top is browned.