2 c. crumbled cornbread (packed in cup)
2 eggs
1/4 tsp. black pepper
1/4 tsp. parsley flakes
2 tbsp. flour (plain or self rising)
1/4 tsp. celery salt

Crumble cornbread into a bowl; do not use crusts. Add remaining ingredients and stir to blend thoroughly. Form mixture into tiny firm balls about the size of marbles. Place balls in a pan and refrigerate for at least an hour. If all of the balls are not needed they may be placed in a plastic bag and frozen. This makes about 3 dozen.

BROTH: Use broth left from stewing chicken or canned chicken bouillon or broth. Heat broth and add 3 corn balls for each cup of soup.