Cornbread Dressing

• 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.
2. Set aside.
3. In a small bowl beat 1 egg with the chicken broth.
4. In a large bowl combine remaining ingredients and egg mixture.
5. Stir to combine.
6. Transfer to the prepared casserole dish.
7. Bake for 1 hour.

egg, chicken broth, cornbread, onions, italian herb marinade, water chestnuts, cream style sweet corn, shredded monterey jack cheese

Taken from www.foodnetwork.com/recipes/sandra-lee/cornbread-dressing-recipe.html (may not work)