Simple Jiffy Cornbread Dressing Recipe
This Jiffy Cornbread Dressing is a southern staple on Thanksgiving Day. With a sweet cornbread base and full of savory flavors from vegetables and herbs this side dish is always a crowd favorite for your holiday meal. Plus, it’s super easy to make!
Table of Contents
Why You’ll Love This Recipe
- This hearty casserole is the perfect side dish for special occasions, and everyone always enjoys it.
- You only need simple ingredients so you don’t have to worry about a high grocery bill to make it.
- It’s so easy that even new cooks can make it!
Looking for the perfect recipe for your Thanksgiving turkey? This Easy Smoked Turkey Recipe is always a crowd favorite on our Thanksgiving table.
Equipment Needed
You will need these kitchen tools to help you make this recipe:
- 9×13 baking dish
- Large Mixing Bowl
- Large Skillet
- Round baking dish
Ingredients
I’ve compiled this simple grocery list to make your grocery shopping easy. You can find the full list of ingredients and the amounts that you need in the recipe card at the bottom of this post.
- Jiffy mix – You will need two boxes of jiffy cornbread mix (8.5 ounce each) make this recipe
- eggs – a total of
- milk
- onion – When it comes to cooking, I like to use a yellow onion, however, a sweet onion or white onion would also work.
- celery
- butter – I used unsalted butter however, you can also use salted butter.
- ground sage – Fresh sage can also be used, my family prefers the flavor of the dried.
- ground thyme
- black pepper
- broth – I like to use homemade chicken broth and vegetable broth would also work.
How to Make This Jiffy Cornbread Dressing
Making this sweet cornbread dressing is easy. This is a quick overview of the steps you need to take to make it. You can find the full instructions in the recipe card at the bottom of this post.
- Prepare the cornbread according to the package instructions, bake and cool. Once cooled completely crumble cornbread into a large bowl.
- In a large skillet melt the butter and then saute the onion and celery until tender.
- Add the cooked vegetables and seasonings to the bowl with the crumbled cornbread. Fold in the beaten eggs.
- Spread into a baking dish and bake in the 350-degree preheated oven and bake for 25-30 minutes.
What To Serve With This Dish
This dish fits right into your Thanksgiving menu along with your other favorite side dishes like these Easy Instant Pot Mashed Potatoes, Maple Glazed Brussels Sprouts, and Parmesan Popovers with Pesto. And, you can’t have a special occasion meal like this one without a dessert like this Keto Pumpkin Pie.
Substitutions and Additions
- If you want to add more flavor to your cornbread dressing, you can add more fresh herbs such as rosemary. Garlic is also a nice touch.
- Want to add some extra protein to this side dish? Add some cooked pork sausage to the cornbread mixture before you bake it.
- Out of sage and thyme? You can use poultry seasoning instead for flavor in this dressing recipe.
How To Store
Storage – Store leftover jiffy cornbread dressing in an airtight container in the fridge for up to 4 days.
Freezing – You can also freeze leftover dressing in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating – To reheat, simply place the dressing in a baking dish and cover with foil. Bake at 350 degrees Fahrenheit for 15-20 minutes or until heated through.
Sandra’s Pro Tips
- I like to let my cornbread sit out on the counter for about 24 hours before I make my dressing. Stale cornbread works well in this casserole.
- You can also add a few slices of bread. Stale white bread or Fench bread all work great in this recipe. You can also use leftover biscuits from breakfast!
- Don’t forget to spray your baking dish with cooking spray so that your dressing doesn’t stick.
FAQs
Do you have questions about this southern cornbread dressing recipe? Here are the answers to the most commonly asked questions for this recipe.
The main difference is that stuffing is typically cooked inside the turkey or chicken, while dressing is cooked separately in a casserole dish. This recipe is for cornbread dressing.
Yes, dressing can be made up to 24 hours ahead. However, my favorite way to save time in the kitchen is to make the cornbread and cook the vegetables the day before. Then combine the cornbread, vegetables, and seasoning and store it in a bag, and then finish it the next day.
You can tell cornbread dressing is finished baking when it comes out clean.
Other Delicious Recipes You May Enjoy
Simple Jiffy Cornbread Casserole Recipe
Equipment
- 9×13 baking dish
- Large Mixing Bowl
- Large Skillet
Ingredients
Cornbread
- 17 ounces Jiffy Cornbread Mix 2 packages, 8.5 ounce each
- 2 eggs
- ⅔ cups milk
Casserole
- 1 cup onion diced
- 1 cup celery diced
- 2 tablespoons butter
- ¼ teaspoon ground sage
- ¼ teaspoon ground thyme
- ½ teaspoon black pepper
- 2 eggs beaten
- 1 ½ cups chicken broth or vegetable broth
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9″x13″ baking dish.
- Prepare the cornbread mix according to the package instuctions, cool, and crumble.
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Cook until the vegetables are soft, about 5-7 minutes.
- In a large mixing bowl, combine the prepared crumbled cornbread, sautéed vegetables, sage, thyme, and black pepper.
- Fold in the beaten eggs and broth until the mixture is moistened.
- Spread the dressing mixture evenly in the prepared baking dish.
- Bake for 25-30 minutes, until the top is golden and slightly crispy.
Notes
-
- I like to let my cornbread sit out on the counter for about 24 hours before I make my dressing. Stale cornbread works well in this casserole.
- You can also add a few slices of bread. Stale white bread or Fench bread all work great in this recipe. You can also use leftover biscuits from breakfast!
- Don’t forget to spray your baking dish with cooking spray so that your dressing doesn’t stick.
- For a low carb variation, use Miss Jones Almond Flour Not Cornbread Mix
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
