Cornbread Stuffing

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.

Recipe from Family Circle
Cornbread Stuffing
10 mins
by 3.5 3  people
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  • 1 egg
  • 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
Related Video
How to Make Cornbread Stuffing

Give your Thanksgiving stuffing a Southern drawl: Learn how to make cornbread stuffing, and every guest at your holiday table will be asking for seconds, and asking for the recipe!

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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