1 (16 oz.) can whole kernel corn, drained or 1 (10 oz.) pkg.
frozen corn, thawed
1 c. herb-seasoned stuffing mix
1/2 c. finely chopped onion
1 T. finely chopped parsley
1 c. milk
1 egg, well beaten
1/2 c. mayonnaise
1 c. buttered bread crumbs
Combine the drained corn, stuffing mix, onion and parsley. Blend the milk with the egg and mayonnaise
until smooth. Add to the corn mixture. Mix thoroughly. Pour into a greased and floured 8-inch round baking
dish. Top with the buttered bread crumbs. Bake at 350 degrees for 30 minutes.