Skillet Cornbread Stuffing

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


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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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