Oven, Baking dish, Stovetop
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.
While the cornbread is drying out, dice the onion, carrots & celery into small pieces. Strip the thyme leaves.
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.
In a large bowl, whisk together egg & veggie broth.
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!
Average estimated amount for one serving
On average, one serving of the recipe "Skillet Cornbread Dressing" contains 783 Energy, 35 g of Fat, 90 g of Carbohydrates, 23 g of Protein, 12 g of Fiber.
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