Skillet Cornbread Stuffing
Jessica Walker
Updated Mar 13, 2013
Save prep time and cleanup with this one-skillet recipe, made super easy with Betty Crocker cornbread & muffin mix.
Skillet Cornbread Stuffing
- Prep Time 30 min
- Total 2 hr 30 min
- Servings 8
- Ingredients 9
Ingredients
- 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
Instructions
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Step1Make cornbread as directed on pouches. Cool completely, about 1 hour.
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Step2In 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.
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Step3Heat 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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