Jiffy cornbread dressing recipe
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.
Equipment
- 9x9 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 9x9 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.