Skillet Cornbread Stuffing
Gather 'round, y'all! This hearty skillet cornbread stuffing is everything you adore about classic southern-style dressing and more—made all in one beloved cast iron skillet. Imagine your holiday feast with a rich, aromatic stuffing that tastes like it graced your grandmother's Thanksgiving table. With golden cornbread baked right in the skillet, crumbled and mingled with savory sausage, onions, and fresh herbs, this dish is bound to become a cherished favorite.
Ingredients
Method
Bake the Cornbread
- Preheat your oven to 400°F (205°C). Heat a 10–12 inch cast iron skillet in the oven. In one bowl, mix the cornmeal, flour, baking powder, and salt. In another, whisk together buttermilk, eggs, sugar (if using), and melted butter. Combine wet and dry ingredients, stirring just until mixed. Carefully remove the hot skillet, add a small pat of butter, and swirl to coat. Pour batter in and bake for 18–20 minutes until golden. Let cool and crumble.
Sauté the Sausage
- Brown the sausage in the skillet until cooked through. Add diced onion, celery, and garlic, cooking until tender. Stir in the spices, chicken broth, and crumbled cornbread. Combine well and let the wonderful aromas fill your kitchen.
Notes
Variations and Storage Notes
Feel free to add your touch! Toss in some fresh herbs or spices for a twist. Store any leftovers in an airtight container in the fridge for 3-4 days.
