Jiffy Cornbread Dressing

5 from 2 votes

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.

Prep Time45

Cook Time25

Total Time1 10

Course: Christmas, Holiday, Side Dish, Thanksgiving

Cuisine: American Southern

Servings:

Calories: 330kcal

Author: Kelly Bloom

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

US Customary - Metric

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.