Instructions
Step 1
Add 1 tablespoon(s) Canola oil to a cast iron skillet and use a paper towel to coat the sides and bottom completely. Place in the oven and set it to 400 degrees to preheat with the oven.
Step 2
In the mixing bowl, combine 2 8.5 oz packages Jiffy Corn Muffin Mix, 2 eggs, and 2/3 cup(s) Whole Milk. Mix evenly.
Step 3
Remove the hot cast iron skillet from the oven and add the cornbread batter. Place back in the oven and cook for 15-17 minutes until the top is brown.
Step 4
Take the skillet out of the oven and remove the cornbread into your large baking dish. Use your hands to crumble (you can wait until it cools).
Step 5
Add 1 6oz package Chicken Stove Top Stuffing Mix to the crumbled cornbread and mix with your hands.
Step 6
Pour 32 ounce(s) Chicken Stock over the whole thing.
Step 7
Bake in the oven at 350 degrees for 35 minutes.
Ingredients
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2 8.5 oz packages Jiffy Corn Muffin Mix
1 tablespoon(s) Canola oil
2 eggs
2/3 cup(s) Whole Milk
1 6oz package Chicken Stove Top Stuffing Mix
32 ounce(s) Chicken Stock
Tools
Cast Iron Skillet
Mixing Bowl
Large Baking Dish