Corn Bread Dressing Recipe

A spoon is in the casserole dish ready to serve the cornbread dressing with jiffy mix.

5 from 40 votes

Elevate your holiday table with delicious Cornbread Dressing with Jiffy Mix. This simple and foolproof recipe delivers a perfect blend of savory flavors and moist texture, making it a crowd-pleaser for any occasion.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 383kcal

Author: Lynn Polito

Equipment

Ingredients

2 Box Jiffy Corn Muffin Mix
4 large Eggs
⅔ cup Milk
1 stick Butter
2 Onions 2 cups chopped
6 stalks Celery 2 cups chopped
6 Slices White Bread Stale is best
½ cup Flat leaf parsley chopped
¼ cup Fresh sage chopped
1 tablespoon Fresh thyme chopped
2 cups Chicken Broth
Salt and Pepper to taste

Instructions

Preheat the oven to 400 degrees F. Grease an 8x8 inch baking dish with butter or nonstick cooking spray.
In a large mixing bowl, add the 2 boxes of Jiffy corn muffin mix, 4 eggs, and ⅔ cup milk. Mix well and pour into the prepared baking dish. Bake for 18-20 minutes or until golden brown and baked through. If the cornbread is browning too quickly, cover it with aluminum foil while it bakes. Remove from the oven and let it cool.
While the cornbread cools, chop the onions and celery. Add the stick of butter to a large skillet. Add the onions and celery to the skillet and cook for 8-10 minutes over medium heat or until the vegetables are softened but not browned.
Chop the sage, parsley, and thyme. Add the fresh herbs to the vegetable mixture along with salt and pepper to taste. Mix and then turn off the heat.
Grease a 9x13 inch pan with butter or nonstick cooking spray.
Cut the white bread into cubes and add it to a large mixing bowl. Take the cornbread out of the baking dish and cut it into small pieces. Add the vegetables, herbs, and cornbread to the bowl with the white bread. Pour the chicken broth into the bowl and mix all the ingredients well. The cornbread will break apart, and that is ok! You want the stuffing to look wet, but not look soggy. 2-3 cups should be enough.
Pour the mixture into the prepared baking dish. Bake in the preheated oven for 15-20 minutes or until the top of the dressing is golden brown.

Notes

Make sure to spray the baking dish with nonstick cooking spray or grease it with butter. You don't want the dressing or the cornbread sticking to pans that they are baking in.
To make this vegetarian, use vegetable broth instead of chicken broth.
The cornbread does not have to cool completely before you cut it into pieces. It will fall apart as you mix it in the large mixing bowl. When you can handle the cornbread, then you can cut it and mix it with the rest of the ingredients.
You can make this cornbread stuffing up to 3 days in advance. Make the dressing completely and add it to a 9x13 inch pan. Cover it with aluminum foil or plastic wrap and place it in the refrigerator. When you are ready to bake it, remove the foil and bake for 30-40 minutes or until heated through.

Nutrition