Skillet Cornbread Stuffing

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.

Prep Time

30

Minutes

Total Time

2:30

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
My grandma says that when mixing the stuffing with the broth, you want the consistency to be “sloppy, not soupy.”
Cornbread can be baked the night before.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.