Best Skillet Tex Mex Cornbread Stuffing Recipes

Skillet Cornbread Stuffing image

Provided by Jessica Walker

Categories Side Dish

Time 2h30m

Yield 8

Number Of Ingredients 9

2 pouches Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouches
4 slices white bread
1/4 cup butter
1 large onion, chopped
1 1/2 cups chopped celery
2 eggs, beaten
3 cups Progresso™ chicken broth (from 32-oz carton)
Salt and pepper to taste

Steps:

Make cornbread as directed on pouches. Cool completely, about 1 hour.
In large bowl, crumble cornbread and white bread. In 10-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter, stirring occasionally, until tender. Add to bread mixture in bowl. Stir in eggs. Pour in broth, 1 cup at a time, combining until all bread pieces are moistened.
Heat oven to 350°F. Spray 12-inch ovenproof cast-iron skillet with cooking spray. Pour stuffing mixture in skillet. Bake about 1 hour or until dry. Serve warm.

Nutrition Facts : ServingSize 1 Serving

Apple-Sage Cornbread Stuffing image

Provided by Food Network

Time 1h

Number Of Ingredients 8

4 tablespoons unsalted butter, plus more for buttering the dish
1 large leek, white part with 1-inch of green, finely chopped and rinsed
2 small apples, peeled, cored and chopped
4 cups cubed day old cornbread
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for topping
1 tablespoon finely chopped fresh sage
1 1/2 to 2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
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Mexican Cornbread Stuffing image

Provided by Cheri Liefeld

Categories Side Dish

Time 2h

Yield 8

Number Of Ingredients 19

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1/4 cup butter or margarine
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers
3 large poblano chiles, seeded, chopped
3 large jalapeño chiles, seeded, chopped
1/4 cup chopped fresh sage leaves
4 1/2 teaspoons dried oregano leaves
1 1/2 cups frozen corn, thawed
1 cup crushed corn chips
3/4 cup chopped fresh cilantro
3 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.75 oz) cream style sweet corn

Steps:

Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

Nutrition Facts : ServingSize 1 Serving