Skillet Cornbread Stuffing

Blogger Jessica Walker from Lil Miss Bossy shares a classic recipe for cornbread stuffing from her grandmother’s recipe box, with a skillet twist.

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Prep Time 30 min
Total Time 2 hr 30 min
Servings 8

Ingredients

2: pouches Betty Crocker® cornbread & muffin mix

: Milk, butter and egg called for on cornbread mix pouches

4: slices white bread

1/4: cup butter

1: large onion, chopped

1 1/2: cups chopped celery

2: eggs, beaten

3: cups Progresso® chicken broth (from 32-oz carton)

: Salt and pepper to taste

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Directions

1 Make cornbread as directed on pouches. Cool completely, about 1 hour.
2 In large bowl, crumble cornbread and white bread. In 10-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter, stirring occasionally, until tender. Add to bread mixture in bowl. Stir in eggs. Pour in broth, 1 cup at a time, combining until all bread pieces are moistened.
3 Heat oven to 350°F. Spray 12-inch ovenproof cast-iron skillet with cooking spray. Pour stuffing mixture in skillet. Bake about 1 hour or until dry. Serve warm.