Cast Iron Skillet Cornbread Stuffing

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Looking for an old-fashioned cornbread stuffing recipe like your grandmother used to make? Our Cast Iron Skillet Cornbread Stuffing recipe is a throwback to simpler times when a cast-iron was used for everything. Before beginning, you will need to make a batch of our Old Fashioned Cornbread, which is the base for our stuffing. We toast the cornbread and add a fragrant blend of vegetables, herbs, and broth. This recipe uses a simple seasoning and bakes the stuffing until it obtains a perfect crunchy outside and moist inside.

This isn’t the recipe to try if you’re looking for a new and different holiday recipe, but it’s perfect if you’re going for classic and traditional textures and flavors.

Cast Iron Skillet Corn Bread Stuffing

Cast Iron Skillet Corn Bread Stuffing

Yields: 6 servings | Serving Size: 1/2 cup | Calories: 361 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 32mg | Sodium: 601mg | Carbohydrates: 52g | Fiber: 5g | Sugar: 7g | Protein: 10g | SmartPoints (Freestyle): 11


  • 1 recipe Skinny Ms Old Fashion Cornbread
  • 2 tablespoon olive oil, divided
  • 1/4 cup celery, diced small
  • 1 yellow onion, diced small
  • 1 green pepper, diced small
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons fresh sage, chopped
  • 2 cups low sodium chicken or vegetable stock, warm


  1. Prepare "Old Fashion Cornbread" recipe as directed. Cool.
  2. Preheat oven to 350 degrees.
  3. Dice cornbread into 1/2 inch cubes. Do this carefully as cornbread crumbles easily. Discard any small crumbs as they will burn. Toss the cubes in 1 tablespoon of the olive oil and spread into one even layer on a cookie sheet. Bake for 10 to 20 minutes,turning every 5 minutes, until dry and toasted. Cool.
  4. In a cast iron fry pan, heat remaining oil on medium heat. Saute celery, onion, and pepper until soft and onion is translucent. Add salt and sage, mix to combine. Toss in toasted cornbread to combine. Gradually add warm stock, about 1/4 cup at a time until absorbed. Mix should be moist, but not soaking wet.
  5. Leave stuffing mix in pan and transfer cast iron pan to the oven. Bake for 20 to 30 minutes until top is crunchy and beginning to brown. Allow to set for 5 minutes before serving.
  6. NOTE: This recipe can be made without a cast iron fry pan. Instead, prepare as directed using a regular medium sized skillet. Once stock has been added, transfer mix to a casserole dish lightly sprayed with nonstick spray. Bake as directed.

What’s your favorite traditional holiday dish? Let us know in the comments section below!