You can’t eat too many vegetables and this is a really intriguing recipe!

Corn Balls

1/2 cup chopped onion
1 cup chopped celery
1/2 cup butter
3-1/2 cups herb-seasoned stuffing croutons
3 cups cooked whole kernel corn
3 eggs, beaten
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

In a small saucepan, cook onion and celery in butter until tender; set aside to cool. In a large bowl, combine the croutons, corn, eggs, water, salt,
pepper and onion mixture. Shape into eight to 10 balls. Place in an ungreased shallow baking dish. Bake, uncovered, at 375° for 25-20 minutes.