Preheat oven to 350º. Sauté onions and celery in 1/2 cup butter in skillet for about 10 minutes. Stir in parsley and seasonings. Remove from heat. In saucepan combine corn, broth and milk. Bring to a boil. Pour this mixture over the bread cubes in a large bowl. Add eggs and sautéed vegetables. Mix well. Shape into balls. Place on 9 by 12 inch baking pan. Drizzle 1/2 cup melted butter over balls. Bake at 350º for 20 to 25 minutes or until brown. Yields approximately 40 stuffing balls.
Recipe from Pennsylvania Vegetable Growers Association.