Cornbread Dressing
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 192
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 40
- Sodium
- 393
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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.