Skillet Cornbread Stuffing Recipe

Ingredients

2

                        pouches 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

Preparation

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

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.

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.

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