Cornbread Dressing

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

Directions

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.