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 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
  • 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.

Expert Tips

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.