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Cornbread Dressing

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 12 servings
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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


  1. Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray. Set aside.
  2. 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.