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Cornbread Dressing
Recipe courtesy Sandra Lee

Ingredients
1 large egg
1 cup low-sodium chicken broth
1 pound store bought cornbread, cut into 1-inch cubes
1 cup frozen diced onions, thawed
2 tablespoons Italian herb marinade mix (recommended: Durkee Grill Creations)
1 (8-ounce) can sliced water chestnuts
1 (14.75-ounce) can cream style sweet corn
1 cup shredded Monterey Jack cheese

Instructions
Preheat oven to 350 degrees F. Spray a 2 1/2 quart


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

casserole dish with cooking spray. Set aside.

In a small bowl beat 1 egg with the chicken broth. In a large bowl combine
remaining ingredients and egg mixture. Stir to combine. Transfer to the prepared
casserole dish. Bake for 1 hour.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved