Skillet Dressing With Cornbread and Biscuits
5.0
(5)
![Cornbread and biscuit stuffing with sage in a white skillet.](https://assets.epicurious.com/photos/5be083bf531ddb2da6158754/1:1/w_2560%2Cc_limit/cornbread-biscuit-stuffing-23102018.jpg)
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South’s best breads. Whatever you do, don't call it Thanksgiving stuffing—it's dressing, cooked outside of your holiday turkey.
Recipe information
Total Time
2 hours
Yield
10–12 servings
Ingredients
For the cornbread:
For the dressing:
Preparation
For the cornbread:
Step 1
Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
Step 2
Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20–25 minutes. Let cool completely.
Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
For the dressing:
Step 3
Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
Step 4
Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
Step 5
Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45–55 minutes.
Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25–30 minutes, before serving.
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Reviews (5)
Back to TopI made half the recipe but used 2 biscuits and 2 corn muffins I had frozen. I really like the ease of preparation and the amount this makes. Dubious about the large amount of sage and pepper compared to other stuffing recipes, I still put in half the amount for half a recipe. The sage was right on, but the pepper needs to be decreased for tender tongues. I personally love spicy food, but this pushed the limit. I'll make this again but use 1/2 t. pepper. So good for so little effort and few ingredients!
judiemead
Birmingham, AL
10/8/2020
I'm still in the process of making the actual dressing but the cornbread portion is AMAZING so I'm looking forward to the rest of it. (I may have made three rounds of the cornbread this week- one for the dressing and a couple to munch on). Definitely a keeper recipe!
tennesseelynn
Flagstaff, AZ
11/27/2019
Huge success at Thanksgiving dinner! I make the stuffing every year for our big family gathering, and this one was an absolute keeper - one of the best I've ever cooked!!!! Everyone loved it - it's got the classic flavoring, but the mix of cornbread and biscuits is a great twist.
Anonymous
Cincinnati, OH
11/24/2018
Wow! This was a HUGE hit with me and my guests, and I generally don’t even care for dressing! I made according to the recipe, except I didn’t have time for biscuits (and I’m not good at making them, frankly).
elroyjetson
San Francisco, CA
11/23/2018