Cornbread Stuffing
Recipe from Family Circle

Bake this cheesy cornbread stuffing in a casserole dish. The texture will be better and it's a lot easier than trying to stuff a turkey.

Cornbread Stuffing

by 2  people

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Servings: 12
Prep Time: 10 mins
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  • 1   
  • 3/4  cup 
    low-sodium chicken broth
  • 1   pound 
    purchased cornbread, cut into 1-inch cubes
  • 1   cup 
    frozen diced onions, thawed
  • 1   tablespoon 
    Italian seasoning
  • 1  8  ounce can 
    sliced water chestnuts, drained
  • 1  14 3/4 ounce can 
    creamed corn
  • 1   cup 
    shredded Monterey jack cheese
  • 1/4  teaspoon 
    black pepper
Heat oven to 350 degrees F. Coat a 2-1/2-quart glass baking dish with nonstick cooking spray; set aside.
In a small bowl, beat egg with chicken broth.
Combine cornbread cubes, onions, Italian seasoning, water chestnuts, creamed corn, cheese and black pepper in a large bowl. Stir in egg mixture. Pour into prepared baking dish and bake at 350 degrees F for 1 hour and 10 minutes or until browned around edges.
Nutrition information
Per Serving: Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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