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. Add corn and parsley; stir in eggs. Add more water, if needed. Shape into balls; arrange in buttered, shallow baking dish. Cover; refrigerate for about 1 hour. Remove from refrigerator. Bake, uncovered, in preheated 400 degree oven for 15 minutes. 20 balls.