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.
Heat oven to 350°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°F for 1 hour and 10 minutes or until browned around edges.