1 pkg. (10 or 12 oz.) corn muffin mix
1/2 c. butter, melted
1 c. chopped celery
1 c. chopped onion
1/4 c. chopped parsley
1/2 tsp. rubbed sage
1/2 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 egg
1/2 c. canned clear chicken broth, undiluted

1. Make and bake corn muffin mix in a pan as directed. Cool and then crumble into mixing bowl.

2. Preheat oven to 325 degrees F.

3. Heat 1/4 cup butter in skillet. Add celery, onion and parsley and saute, stirring until celery and onion are tender.

4. Add to crumbled cornbread, along with seasonings, egg and chicken broth. Mix well.

5. With hands, lightly form mixture into balls. Arrange in greased shallow baking dish.

6. Brush with rest of butter. Bake covered, 30 minutes.

7. Remove cover; bake 15 minutes longer or until browned on top. Makes approximately 10-15.