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 ; - )

Very easy

7 minutes

Prep time

1 h 10 min

Cook time

794 cal.

Per serving



Oven, Baking dish, Stovetop, Cast Iron Skillet



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.

Yellow onion
Carrots (fresh)
Thyme (fresh)

Step 2

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

Yellow onion
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.

Veggie broth

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!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy794 cal.
Fat36 g
Carbohydrates90 g
Protein23 g
Fiber12 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Skillet Cornbread Dressing" contains 794 Energy, 36 g of Fat, 90 g of Carbohydrates, 23 g of Protein, 12 g of Fiber.

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Skillet Cornbread Dressing