Skillet Cornbread Stuffing

skillet cornbread stuffing Side Dish
Skillet Cornbread Stuffing
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 8

Save prep time and cleanup with this one-skillet recipe, made super easy with Betty Crocker cornbread & muffin mix. MORE+ LESS-

Jessica Walker
Updated March 13, 2013
Progresso Broth
Make with
Progresso Broth


pouches Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouches
slices white bread
cup butter
large onion, chopped
1 1/2
cups chopped celery
eggs, beaten
cups Progresso™ chicken broth (from 32-oz carton)
Salt and pepper to taste


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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