1/2 cup chopped onion
1 cup chopped celery
1/4 cup butter
1 (16 ounce) can cream-style yellow corn
3/4 cup water
1 (8 ounce) package Pepperidge Farm herb bread stuffing
3 egg yolks
1/2 cup butter, melted

Cook chopped onion and chopped celery in the 1/4 cup butter until tender. Add corn and water. Bring to a boil. Pour over herb bread stuffing. Mix lightly. Add egg yolks; mix lightly with fork. Shape into 16 to 18 balls. Place in a shallow baking pan and pour the 1/2 cup melted butter over all. Bake at 375 degrees F for about 20 minutes.