Skillet Cornbread Dressing

6 minutes
Prep time

70 minutes
Cook time

794 cal.
Per serving

Ingredients for 1

1/2 lb

Cornbread

1/2

Yellow onion

Carrots (fresh)

1 Stalk

Celery

Egg

1 sprig

Thyme (fresh)

1/2 cup

Veggie broth

Oven, Baking dish, Stovetop, Cast Iron Skillet, Knife

Step 1
Preheat the oven to 250°F. Dice cornbread into 1/2 inch cubes. Place cornbread on a sheet tray & bake for 30-35 min or until the cornbread is very dry.
Step 2
While the cornbread is drying out, dice the onion, carrots & celery into small pieces. Strip the thyme leaves.
Step 3
Melt 2 dabs of butter in a skillet over medium-high heat. Add diced onion, carrots, celery & thyme. Season with a generous pinch of salt & pepper. Cook, stirring for 8-10 min or until the vegetables are soft.
Step 4
In a large bowl, whisk together egg & veggie broth.
Step 5
Add the cornbread cubes & cooked veggies to the egg mixture. Toss it all together to evenly coat. Add the mixture to a cast iron skillet (or baking dish). Cook for 25-30 min at 400°F or until the mixture is fully cooked & crispy on top. Enjoy!