1/2 c. onions
1 c. chopped celery
1/4 c. butter
1 (13 oz.) can crushed corn
1 c. water
3 egg yolks
1 tsp. salt & some pepper
1 1/2 tsp. poultry seasoning
1 pinch thyme
1 (8 oz.) pkg. Pepperidge Farm stuffing mix

Cook onions and celery in 1/4 cup butter until tender. Add corn and 1 cup water, salt and pepper, poultry seasoning and thyme. Bring to a boil and pour over stuffing mix, mix lightly, add egg yolks and shape into balls. Put into greased shallow baking dish and put melted butter over corn balls. Bake at 375 degrees for about 15 minutes.

Can be made ahead of time and takes longer to bake. Makes 12 balls.