Jiffy Cornbread Dressing
The old-fashioned Jiffy cornbread dressing recipe is a delicious and traditional side dish for the holiday season. It's easy to make and everyone loves it.
Servings: 8 servings
Calories: 339kcal
Ingredients
Jiffy Cornbread
- 2 - 8.5 ounce boxes Jiffy Corn Muffin Mix
- 2 eggs
- 2/3 cup milk
Dressing
- 1/2 onion diced
- 2-1/4 cups celery diced
- 2 Tablespoon butter
- 2 cups chicken broth
- 1/3 cup buttermilk
- 3 eggs
- 5 slices stale or toasted bread wheat or white bread
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
- Jiffy Cornbread
- Preheat oven to 400 degrees.
- Add the two boxes of Jiffy Corn Muffin Mix to a large bowl.
- Next, add the eggs and milk and mix well.
- Pour into an 8" x 8" baking dish and bake for 15-20 minutes or until the top is golden brown.
- Allow the cornbread to cool.
- Dressing
- REDUCE the oven temperature to 350-degrees.
- Add the butter, diced onions, and celery to a skillet and cook until the onions are translucent.
- Crumble cornbread into pieces while the onions and celery are cooking.
- After the onions and celery cook, add them to a very large bowl.
- Next, pour in the chicken broth and buttermilk and mix.
- Add the eggs to the bowl and mix well.
- Sprinkle in the salt, pepper, and sage and mix.
- Finally, add the stale bread and crumbled cornbread to the bowl and mix well.
- Pour the dressing mixture into a greased 9" x 13" casserole dish and bake for 30-35 minutes or until the cornbread is golden brown on the edges.
Video
Notes
Add the eggs after the liquids, as the onions and celery are still hot enough to cook the eggs slightly.
Nutrition is approximate.
Nutrition
Serving: 1 | Calories: 339kcal | Carbohydrates: 45g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 162mg | Sodium: 1094mg | Fiber: 3g | Sugar: 12g