Oven, Baking dish, Stovetop, Cast Iron Skillet
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!
View nutritional information
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 783 Energy, 35 g of Fat, 90 g of Carbohydrates, 23 g of Protein, 12 g of Fiber.