3/4 c. butter
1 1/2 c. water
1 (12 oz.) pkg. corn bread stuffing mix
1 can corn, drained
3/4 c. chopped parsley
2 eggs, slightly beaten

Heat butter with water in large saucepan until butter melts. Stir in stuffing mix and add corn and parsley. Stir in eggs. Add more water if needed. Shape into balls and arrange in buttered, shallow baking dish. Cover and refrigerate for about 1 hour. Remove from refrigerator.

Bake uncovered in preheated 400°F oven for 15 minutes.