You don't need to make this at holiday time. Of course, it would be good then. To me, a dish made with cream style corn is a treat anytime. If you have a cup or less of cooked chicken or turkey, this would be a good place to hide it. Just dice it up and sneak it in when you add the cream style corn.

CORN AND DRESSING BALLS
8 ounce package seasoned dressing mix
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup margarine
16 ounce can cream style corn
1/2 cup water
1 teaspoon poultry seasoning
1/8 teaspoon black pepper
3 eggs, beaten
2 tablespoons butter or margarine, melted

Place stuffing mix in large bowl. Set aside. Saute onions and celery in 1/4 cup margarine in large skillet over medium heat until tender. Add cream style corn, water, poultry seasoning and pepper. Bring to a boil. Pour over stuffing mix, stirring to combine. Allow to cool to lukewarm. Add beaten eggs and mix well. Form into 8 balls. Place on lightly greased 9 inch baking pan. Pour the 2 tablespoons melted butter evenly over dressing balls. Bake, uncovered, at 375 F. for 25 minutes. 8 servings (4 at my house)