Cornbread Dressing

Total Time:
1 hr 10 min
10 min
1 hr

12 servings

  • 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

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

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    29 Reviews
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    Easy and delicious. Have made it for several years and it is always a hit.
    This recipe was amazing. It was very flavorful. I added some drained chopped green chili's to give it a little kick and the recipe was just as good as the original. I would recommend this to everyone.
    Our family has been using this recipe (along with Roasted Butter Herb Turkey and Turkey Dripping Gravy since 2006. It's wonderful (but we do like it better with the water chestnuts chopped!
    Made this last year and the family loved it. I loved it because it was so easy to make. I made it in advance and then reheated on Thanksgiving. Tasted great.
    This is the easiest to prepare and best tasting cornbread dressing I've ever had!!
    I prepared this dressing for Thanksgiving 2009 and my husband and I loved it! It was super easy to make. As with other reviewers, I used Grill Mates Zesty Herb Marinade and it provided great flavor. I also cooked this in the oven with my turkey breast at 325 for 1hr 30 min. This gave it a great crust with a moist inside. Definitely filing this one away to use for other holidays!
    My family & friends loved this stuffing. I couldn't find the seasoning it called for so I substituted "Grill Mates" zesty herb marinade. I made this at Thanksgiving & bringing it back for Christmas by popular demand. Delicious!!
    This cornbread dressing was the perfect replacement for standard stuffing. Understood the concept of the waterchestnuts for the crunch but did not care for them very much. Other than that, the seasoning, corn and cheese were a pleasant change! This recipe has been nominated to become a tradition at our future Thanksgiving dinners!
    We made this for Thanksgiving and enjoyed it very much. We liked the crunch the water chestnuts added and its slightly sweet taste. It was la touch dry but that could probably be remedied by a slightly shorter bake time. We used homemade cornbread instead of store bought and loved that it only took a few minutes to throw together. Definitely a dish we'll be making again.
    Husband who grew up with his grandmother's homemade cornbread dressing absolutely dug into this bowl of dressing! I normally don't eat dressing and even ate this recipe as cold leftovers right out of the fridge! My only variation on this recipe is that I made homemade (white) cornbread (very easy...cornmeal, flour, sugar, etc). This one is a keeper!!
    This is not a dressing recipe. If you know what southern cornbread dressing is, you will not like this. Strange and awful.
    one of the strangest recipes yet. I tried it but didn't care for the water chestnuts or the marinade mix. I felt both were out of place. Will not make again.
    I cooked this for the church on Thanksgiving. Then I was nominated to cook it for the church Christmas dinner. Then I had give the recipe to the Pastor daughter. Just a family love affair. Keep doing the Semi homemade for me. Thanks Sandra
    Heavenly! I think I have found a new reason to like cornbread, sweet and moist best describes this and now a family must at Thanksgiving. Thanks!
    moist and yummy. Loved this.
    This had the texture of bread pudding and tasted terrible. Hideously salty.
    Flavorful alternative to the usual stuffing.
    Very delicious,crunchy,the chesse was a totally surprise,in fact I was asked to make it for my in-laws christmas eve dinner!!Thanks Sandra
    We tried all new recipes this year for Thanksgiving and this was the best dish on our table. Great re-heated left-overs too.
    We loved it! Made it for Thanksgiving using 2 packages of Betty Crocker Cornbread mix instead of purchased cornbread. Turned out light flavorful, and reheated well in the microwave. So popular with the crowd that we're making it again for Christmas dinner.
    Our family does not like stuffing cooked in the bird cavity so this is an excellent addition to various stuffing recipes used during the holidays. It went very well with a smoked turkey. We have all made it several times since Thanksgiving.
    Worst stuffing ever. Definitely will not make again.
    I am not sure it's right to rate a recipe if you had to make so many changes to it, but that's just MO. I made it exaclty as directed and it tasted lousy. Would make a better base for a cheesy broccoli caserole or something. Makes a very poor turkey stuffing.
    everyone thought it was absolutely delicious and went back for seconds and thirds- plus it was so easy to make~
    I think this made a great side dish, I served it to my family at Thanksgiving and they really liked it. Hopefully they werent lying!

    I used Jiffy cornbread mix to prepare my own cornbread, which is sweeter than most cornbreads and the recipe came out moist.

    If you are expecting traditional stuffing this isnt the recipe for you, but I thought it was good!
    I am surely glad I tried this BEFORE the big turkey day. This was downright awful! Salty and dry. Plus the very sad part is that it doesn't taste anything like Thanksgiving :-(
    Made this over the weekend after watching the Thanksgiving show. Would never use this to replace my traditional pork sausage stuffing, but this was a very good side dish. Insteady of the ready made corn bread, I just baked a box of Jiffy corn bread. I thought this would actually go well with a Mexican meal. We all enjoyed it.
    Not much of a fan of water chestnuts in my dressing and the choice of seasoning failed to work for me.
    I went ahead and blended it up with some coffee creamer to made creamy cornbread dressing and served over Chef Lee's delicious "Herb Nest Salad." It's in our regular rotation now in our keeper file. Tnx.
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