Skillet Cornbread Stuffing

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

  • 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

  • Step

    1

    Make cornbread as directed on pouches. Cool completely, about 1 hour.
  • Step

    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.
  • Step

    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.

Recipe Tips

  • 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.