Jiffy Cornbread Dressing Recipe

Cornbread dressing is a warm, comforting dish that brings a taste of home to any table. This Jiffy cornbread dressing recipe is a simple twist on the Southern classic, using Jiffy mix for a quick and flavorful base. It’s perfect for holidays like Thanksgiving or any cozy family meal.

With its golden, crumbly texture and savory seasoning, this dressing pairs beautifully with turkey, gravy, or even a weeknight roast. Let’s dive into why this recipe is a favorite and how you can make it step-by-step.

Why People Love This Jiffy Cornbread Dressing Recipe

This recipe wins hearts because it’s fast and easy, thanks to Jiffy cornbread mix. You get that homemade taste without spending hours in the kitchen.

It’s also super versatile—you can tweak it with your favorite add-ins like sausage or celery. Plus, the sweet-salty combo of Jiffy cornbread and savory herbs just works.

Ingredients You’ll Need

To make this Jiffy cornbread dressing, gather some basic pantry staples and a few fresh items. Everything comes together to create a dish that’s rich and satisfying.

Here’s what you’ll need:

• 2 boxes (8.5 oz each) Jiffy cornbread mix
• 2 large eggs (for the cornbread)
• 2/3 cup milk (for the cornbread)
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 cups chicken broth (low-sodium works great)
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 2 large eggs (beaten, for the dressing)
• Optional: 1/2 cup cooked sausage or crumbled bacon

These ingredients are easy to find, and you might already have most of them on hand.

Kitchen Tools for the Job

You don’t need anything fancy to whip up this dressing. A few basic tools will get it done.

Grab a 9×9 baking pan for the cornbread, a large skillet, a mixing bowl, and a 9×13 casserole dish. A wooden spoon and a whisk will help with stirring.

Preparing the Cornbread Base

The first step is making the Jiffy cornbread, which forms the foundation of this dressing. It’s quick and sets the stage for all that savory goodness.

Step 1: Bake the Cornbread

Preheat your oven to 400°F (200°C). Mix the Jiffy cornbread mix, 2 eggs, and 2/3 cup milk in a bowl until smooth. Pour into a greased 9×9 pan and bake for 20-25 minutes, then let it cool.

Step 2: Crumble the Cornbread

Once cooled, break the cornbread into small chunks in a large mixing bowl. It doesn’t need to be perfect—just aim for bite-sized pieces.

Cooking the Veggies and Seasonings

Next, you’ll add flavor with some sautéed veggies and herbs. This step brings depth to the dressing.

Step 3: Sauté the Onion and Celery

Melt 4 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and diced celery, cooking for 5-7 minutes until soft and fragrant.

Step 4: Add the Seasonings

Stir in the sage, thyme, salt, and pepper with the veggies. Let them cook for another minute to release their flavors, then remove from heat.

Bringing It All Together

Now it’s time to combine everything into one delicious mix. This is where the magic happens.

Step 5: Mix the Dressing

Add the sautéed veggies to the crumbled cornbread. Pour in 3 cups of chicken broth and the 2 beaten eggs, stirring gently until everything is moist but not soggy.

Step 6: Adjust Consistency

If the mixture looks too dry, add a splash more broth (up to 1/2 cup). It should hold together without being soupy—think moist cornbread texture.

Baking the Dressing

The final step is baking it to perfection. You’ll get a golden top with a tender, flavorful inside.

Step 7: Transfer to Casserole Dish

Spread the mixture evenly into a greased 9×13 casserole dish. Smooth the top lightly with your spoon.

Step 8: Bake Until Golden

Bake at 350°F (175°C) for 35-40 minutes. Look for a lightly browned top—it’s ready when it’s set but still soft inside.

Optional Add-Ins for Extra Flavor

Want to switch things up? This recipe is easy to customize.

Try mixing in cooked sausage, crumbled bacon, or even diced apples for a sweet twist. A handful of chopped parsley can add a fresh pop of color too.

Nutritional Information

Here’s a breakdown of the nutritional content per serving (based on 10 servings). It’s a hearty side, so keep that in mind.

Note: Values may vary slightly with add-ins or broth type.

Tips for the Best Cornbread Dressing

A few pointers can take this dish from good to great. Here’s what works:

1. Let the cornbread cool fully before crumbling—it holds its shape better.
2. Use low-sodium broth to control the saltiness, especially with add-ins like sausage.
3. Make it ahead and refrigerate unbaked; just add 10 minutes to the bake time.
4. For a crispier top, broil for 1-2 minutes at the end—watch it closely.

Serving Suggestions

This dressing shines alongside classic comfort foods. It’s a natural fit for holiday feasts or simple dinners.

• Pair it with roasted turkey and a drizzle of gravy for Thanksgiving vibes.
• Serve with baked chicken and green beans for an easy weeknight meal.
• Add a spoonful of cranberry sauce on the side for a sweet-tart contrast.

Storing and Reheating Leftovers

Got leftovers? They keep well and taste just as good the next day.

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F (160°C) for 15-20 minutes, or microwave individual portions for 1-2 minutes.

Why This Recipe Stands Out

This Jiffy cornbread dressing recipe is a keeper because it balances convenience with homemade flavor. The Jiffy mix cuts prep time, while the herbs and veggies bring that cozy, traditional taste.

It’s forgiving too—whether you’re a beginner or a seasoned cook, it turns out delicious. You’ll find yourself making it again and again.

FAQ

Can I make this dressing ahead of time?

Yes, assemble it up to a day ahead and refrigerate. Bake it fresh when you’re ready to serve.

Can I freeze Jiffy cornbread dressing?

Absolutely, freeze it baked or unbaked in a sealed container for up to 2 months. Thaw overnight before reheating or baking.

What if I don’t have Jiffy mix?

You can use another cornbread mix or homemade cornbread. Just aim for about 6 cups of crumbled cornbread.

Is this recipe gluten-free?

No, Jiffy mix contains wheat flour. Swap it for a gluten-free cornbread mix if needed.

How do I make it vegetarian?

Use vegetable broth instead of chicken broth. Skip meat add-ins or replace with mushrooms.

This Jiffy cornbread dressing recipe is all about keeping things simple, tasty, and comforting. Give it a try, and it might just become your go-to side dish!

Jiffy cornbread dressing recipe

Usman Malik

This Jiffy cornbread dressing recipe is a quick, flavorful twist on a Southern classic. Using Jiffy mix, it combines crumbled cornbread with sautéed veggies, herbs, and broth for a comforting side dish. Perfect for holidays or weeknight dinners, it’s easy to make and customizable.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 10

Calories 280 kcal

Equipment

• 9×9 baking pan (for cornbread)
• Large skillet (for sautéing)
• Large mixing bowl
• 9×13 casserole dish
• Wooden spoon
• Whisk
• Measuring cups and spoons

Ingredients

  

• 2 boxes 8.5 oz each Jiffy cornbread mix
• 2 large eggs for the cornbread
• 2/3 cup milk for the cornbread
• 4 tablespoons unsalted butter
• 1 medium onion finely chopped
• 2 celery stalks diced
• 3 cups chicken broth low-sodium works great
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon black pepper
• 2 large eggs beaten, for the dressing
• Optional: 1/2 cup cooked sausage or crumbled bacon

Instructions

 

Step 1: Bake the Cornbread

• Preheat your oven to 400°F (200°C). Mix the Jiffy cornbread mix, 2 eggs, and 2/3 cup milk in a bowl until smooth. Pour into a greased 9×9 pan and bake for 20-25 minutes, then let it cool.

Step 2: Crumble the Cornbread

• Once cooled, break the cornbread into small chunks in a large mixing bowl. It doesn’t need to be perfect—just aim for bite-sized pieces.

Cooking the Veggies and Seasonings

• Next, you’ll add flavor with some sautéed veggies and herbs. This step brings depth to the dressing.

Step 3: Sauté the Onion and Celery

• Melt 4 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and diced celery, cooking for 5-7 minutes until soft and fragrant.

Step 4: Add the Seasonings

• Stir in the sage, thyme, salt, and pepper with the veggies. Let them cook for another minute to release their flavors, then remove from heat.

Bringing It All Together

• Now it’s time to combine everything into one delicious mix. This is where the magic happens.

Step 5: Mix the Dressing

• Add the sautéed veggies to the crumbled cornbread. Pour in 3 cups of chicken broth and the 2 beaten eggs, stirring gently until everything is moist but not soggy.

Step 6: Adjust Consistency

• If the mixture looks too dry, add a splash more broth (up to 1/2 cup). It should hold together without being soupy—think moist cornbread texture.

Notes

This recipe is forgiving but works best with fully cooled cornbread for easier crumbling. Adjust broth for the right moisture—too much makes it soggy. Watch the salt if using add-ins like sausage, and taste as you go.

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