Cornbread stuffing

This is a recipe I've adapted from Food Network's Sandra Lee years ago. I'm a big corn bread fan and this makes the best Thanksgiving dressing ever IMHO. Don't leave out the water chestnuts. I know they sound a little odd, but they add a crunchy texture that is what really makes this recipe a level up special.

INGREDIENTS

• 1 egg
• 1 cup homemade chicken broth
• 1 pound cornbread, cut into 1-inch cubes
• 1 cup diced onions
• 2 tablespoons Italian herb marinade mix 
• 1 (8-ounce) can sliced water chestnuts
• 1 (14.75-ounce) can cream style sweet corn
• 1 cup shredded Monterey Jack cheese (or whatever cheese you prefer really)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
   
2. Grease a 2 1/2 quart casserole dish.
3. In a small bowl beat 1 egg with the chicken broth.
   
4. In a large bowl combine remaining ingredients and egg mixture. Stir to combine.
   
5. Transfer to the prepared casserole dish. Bake for 1 hour.