Skillet Cornbread Dressing

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A Southern take on America's favorite Thanksgiving side. It's sure to receive lots of compliments this year ; - )


7 minutes

Prep time

1 h 10 min

Cook time

783 cal.

Per serving



Oven, Baking dish, Stovetop



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.

Onion (yellow)
Carrots (fresh)
Thyme (fresh)

Step 2

While the cornbread is drying out, dice the onion, carrots & celery into small pieces. Strip the thyme leaves.

Onion (yellow)
Carrots (fresh)
Thyme (fresh)

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.

Broth (vegetable)

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!

Nutrition facts

Average estimated amount for one serving

Energy783 cal.
Fat35 g
Carbohydrates90 g
Protein23 g
Fiber12 g

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.

Skillet Cornbread Dressing
Very easy