Corn Bread 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.

Corn Bread Stuffing
Servings: 12 Prep 10 mins Bake 350°F 1 hr 10 mins


  • 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

Make It

1. Heat oven to 350 degrees F. Coat a 2-1/2-quart glass baking dish with nonstick cooking spray; set aside.

2. In a small bowl, beat egg with chicken broth.

3. 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 Facts

Servings Per Recipe: 12; Percent Daily Values are based on a 2,000 calorie diet.