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Skillet Cornbread Stuffing

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 8
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Save prep time and cleanup with this one-skillet recipe, made super easy with Betty Crocker cornbread & muffin mix.
By Jessica Walker
Updated Mar 13, 2013
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  • 2 pouches (6.5 oz) 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
Make With
Progresso Broth


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    My grandma says that when mixing the stuffing with the broth, you want the consistency to be “sloppy, not soupy.”
  • tip 2
    Cornbread can be baked the night before.


Nutrition Facts are not available for this recipe
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