Is there anything more comforting than a dish of Jiffy cornbread dressing with a roasted turkey, ham, or chicken? This classic Southern comfort food is easy to make, and it's sure to please everyone at your table.
Why You'll Love This Cornbread Dressing Recipe
This Jiffy cornbread dressing recipe is perfect for everyday or holidays. Made with creamy cornbread, flavorful herbs, and boiled eggs, it's a delicious and easy way to dress up any meal.
The result is a delicious, fluffy dressing that your guests will love.
Serve this cornbread dressing with a Maple Bourbon Glazed Ham, Dutch Oven Roasted Turkey, or simply with Broiled Chicken Thighs for special meal!
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Jiffy Cornbread Dressing (or Stuffing) Ingredients
This cornbread dressing with boiled eggs uses Jiffy Corn Muffin mixes as a quick shortcut for the cornbread needed to make the dressing.
- Jiffy cornbread muffin mix (cook using instructions on box)
- Day old bread (heels work great), pulsed in the food processor into soft crumbs.
- Hard Boiled eggs, diced
- Butter
- Diced celery
- Diced onion
- Chicken Broth
- Cajun or Creole seasoning
- Sage leaves, chopped (fresh or dry)
- Poultry Seasoning
- Garlic powder
- Black Pepper
- Salt
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Jiffy Cornbread Dressng
- Preheat your oven to the temperature on the Jiffy Corn Muffin package. Grease a 9 x 13 baking dish for the cornbread. You will need to clean this baking dish after making the cornbread, or prepare a second baking dish for the final dressing to bake in also
- Hard boil 2 to 4 eggs ahead of time. Dice up the eggs into a small bowl for later.
Prepare the Cornbread
- Following the instructions on the Jiffy corn muffin mix package, mix and bake the cornbread in a 9" x 13" baking dish. After baking, set aside to cool. Then, cut into small squares right in the baking dish. Turn out onto a cookie sheet.
- Spread the cornbread squares out evenly, crumbling them a bit as you go. Set in the oven to toast lightly. Remove from oven and cool. Transfer to a large bowl and set aside.
Saute The Vegetables
- Next, dice up all the celery and onion. Using either olive oil or butter, saute the vegetables until wilted and softened.
Season The Stuffing
- Add the bread crumbs, then the sauteed onions and celery to the bowl of crumbled cornbread. Season with salt, pepper, garlic powder, poultry seasoning, sage, and the Creole seasoning.
Mix Dressing Ingredients Together
- Add the diced hard boiled eggs and broth to the bowl of cornbread, bread crumbs, vegetables, and seasonings.
- Mix and stir to combine. Adjust salt, Creole seasoning, and moisture.
If the cornbread mixture seems a little dry, add another ¼ broth and toss to mix.
Bake The Cornbread Dressing
- Spoon the cornbread dressing into a 9" x 13" baking dish. Cook at 350 F for 25 minutes, or until the top is lightly crispy.
Serving Suggestions
You can prepare and refrigerate this cornbread dressing a day or two ahead of time before baking. It's a great time saver during the holidays! Serve this versatile stuffing or dressing with Braised Collards & Ham, Roasted Rainbow Carrots, and Pan Grilled Steakhouse Pork Chops for a delicious everyday meal your family will rave about.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
I used Jiffy Corn muffin mix, as I like the shortcut. But, you can make cornbread from scratch, or even purchase cornbread ready made in the bakery section of your grocery store. Choose what works for your busy life!
Variations
This recipe for Jiffy cornbread dressing is an adaptation from my Lithuanian neighbor. She actually used both hard boiled eggs and shredded chicken thighs in her cornbread dressing. It's more like a main dish than a side dish with the meat this way though.
Instead of Creole seasoning, you can also use Hot Hungarian Paprika.
Equipment
To make this recipe for Jiffy cornbread dressing will need a 9" x 13" baking dish for a full size recipe, or an 8" x 8" square dish if you cut the recipe in half.
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Storage Options
Cover and store any leftovers in the refrigerator for up to two days. Jiffy cornbread dressing freezes well also!
Tips for Success
- Don't let the cornbread dressing get too wet, but it may need more than the broth listed. It has to do with how dry the cornbread cooks up.
- A good test for moistness before the final bake is to take a handful and gently close your fist on it. If it holds together, than it is moist enough.
Frequently Asked Questions
No, many people use raw beaten eggs and mix it into the broth and stir into the dry cornbread. You can do that also if you prefer.
If you prefer to use green scallions instead of a white or yellow onion, by all means do so.
Yes, you can freeze this Jiffy cornbread dressing before baking, or after baking as leftovers. Cover well and freeze up to 3 months.
More Delish Ideas
📖 Recipe
Jiffy Cornbread Dressing
Equipment
Ingredients
- 2 8.5 oz Jiffy Corn Muffin Mix 2 boxes
- 2 sliced bread day old, pulsed into bread crumbs
- 4 tablespoon butter melted
- 2 cups celery diced
- 1 onion diced
- 2 eggs hard boiled and diced
- 1 teaspoon Tony Chachere's Creole Seasoning or Hot Hungarian Paprika
- 1 tablespoon sage fresh, chopped OR 1 teaspoon dry sage leaves
- ½ teaspoon poultry seasoning ground
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper ground
- 2 cups broth plus up to ½ cup extra if needed
Instructions
- Hard boil two eggs, set aside. Cook the cornbread first following the instructions on the Jiffy Corn Muffin mix box. Cool, then cut into small squares.2 8.5 oz Jiffy Corn Muffin Mix
- Set oven to 350° F. Spread the cut up cornbread onto a large cookie sheet, crumbling some as you go. Toast in the oven for 10 minutes, then cool. Transfer to a large bowl, add the day old bread crumbs, and set aside.2 sliced bread
- Dice up all the celery and onion. Using the butter, saute the vegetables until wilted and softened.4 tablespoon butter, 2 cups celery, 1 onion
- Add the sauteed onions and celery to the bowl of crumbled cornbread and bread crumbs. Season with salt, pepper, garlic powder, poultry seasoning, sage, and the Creole seasoning.1 teaspoon Tony Chachere's Creole Seasoning, 1 tablespoon sage, ½ teaspoon poultry seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper
- Add the diced hard boiled eggs and broth to the bowl of cornbread, bread crumbs, vegetables, and seasonings. Mix and stir to combine. Adjust salt, Creole seasoning, and moisture. If the cornbread seems a little dry, add another ¼ broth and toss to mix.2 eggs, 2 cups broth
- Spoon the cornbread dressing into a 9" x 13" baking dish. Cook at 350° F for 25 minutes, or until the top is lightly crispy. Serve immediately.
Notes
- Don't let the cornbread dressing get too wet, but it may need more than the broth listed. It has to do with how dry the cornbread cooks up.
- A good test for moistness before the final bake is to take a handful and gently close your fist on it. If it holds together, than it is moist enough.
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