This easy Jiffy cornbread dressing recipe is so amazing and delicious, no one will believe it was as simple to make as it actually is. Made with a box of Jiffy cornbread as your base, you have a sweeter, more moist dressing that puts a new spin on the old traditional side dish. Plus with dried herbs like sage and thyme, it is full of holiday flavor and is sure to become a staple at your holiday table.
(THIS POST PROBABLY CONTAINS AFFILIATE LINKS. OUR FULL DISCLOSURE POLICY IS LONG & BORING BUT, YOU CAN FIND IT HERE.)
Easy Jiffy Cornbread Dressing Recipe
This week we are continuing our “Thanksgiving in June” posts with an easy Jiffy cornbread dressing recipe to serve this year. We want to give you a full six months to get all kinds of ideas to make this next Thanksgiving day one for the books.
Can you imagine having your Thanksgiving turkey without stuffing or dressing? Of course not, it is the perfect side dish to your turkey or chicken.
But what if you wanted something a little more special than that same old stuffing mix that comes out of a cardboard box for your Thanksgiving dinner this year? We have got you covered with this amazing, yummy, and super moist Jiffy cornbread dressing recipe.
It is so good, it is bound to become one of those Thanksgiving recipes you pull out year after year. And really it doesn’t have to be just for your Thanksgiving table, you could make it throughout the holiday season. It is really easy enough that you could make it just to dress up an everyday dinner.
Dressing or Stuffing?
So what is the difference between stuffing and dressing? Stuffing is actually supposed to be cooked inside the Turkey, it is literally stuffed inside. While a dressing is cooked outside the turkey as a side dish to “dress up” your meal.
This recipe is cooked in its own dish, outside the turkey, and that is why it’s a dressing.
What Makes This Cornbread Dressing Different?
A cornbread dressing recipe is different from the others because instead of using boring, old stale bread, you are using sweet, rich, moist, cornbread as your base. This stuff was so good that after microwaving my leftovers three days later, it was still moist and flavorful.
Now if you have a famous family recipe for fresh cornbread, you could of course use that instead of a boxed cornbread mix. But this is Thanksgiving we are talking about here, and you already are cooking a million things at once. Why not make things as simple as possible?
Now lets break this recipe down into simple steps, and remember the full printable recipe will be available at the end of the post.
What you Need to Make This Jiffy Cornbread Dressing Recipe
You will need an 8×8 glass pan to cook your Jiffy Cornbread in. Then when mixing all your ingredients together you will need a skillet or frying pan for sautéing your veggies (I used my Always Pan), and a casserole dish (or if you don’t have one, a 9 x 13 glass pan). You will also need 2 mixing bowls, a cutting board and knife, and measuring cups and spoons.
This recipe is full of very simple ingredients (I bet you will have a lot of them already in your kitchen!)
- 1 box of Jiffy Cornbread Mix, (Prepared with 1 egg, and a 1/3 cup of milk)
- 4 Tablespoons butter
- 1/2 large white onion
- 3 celery stalks
- 3 cloves minced garlic
- 2 cups chicken broth
- 2 medium eggs
- 1 teaspoon dried sage
- 1 teaspoon dry thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Dried Parsley sprinkled on top for color/garnish
- Sausage – optional (I’m not using sausage in my recipe today but it does add some nice additional flavor.)
How to Make Jiffy Cornbread Dressing
Here are the easy steps to make your easy Jiffy cornbread recipe this Thanksgiving.
Step 1 – Preheat the oven to 400 degrees (this will be different from the temperature for cooking your dressing) and have a prepared baking dish by spraying your 8×8 glass pan with some non-stick cooking oil.
Step 2 – Follow the instructions on your Jiffy cornbread box and make your Jiffy cornbread.
Things you can add to your Jiffy cornbread mix
1. If you want a drier dressing, you can prepare your batch of cornbread ahead of time, and let it sit for a full day to have a more stale cornbread before you make your dressing.
2. Want a more moist dressing? You can add 1/2 cup of sour cream or Greek yogurt to your cornbread before baking. If you want sweet cornbread add a teaspoon of sugar.
Step 3 – Let your cornbread cool to about room temperature.
Step 4 – Once it has cooled completely, crumble up your cornbread and put it into a large bowl.
Step 5 – Preheat your oven to 350 degrees
Step 6 – Chop your celery and onion into small pieces (the size is really up to your personal preference, but I like them very small). Then mince your garlic.
Step 7 – Melt your 4 tablespoons of butter in a large skillet over medium heat and then add your chopped veggies and minced garlic. Saute for 4-5 minutes (or until softened) adding your salt and pepper to the mix the last minute of cooking. If you don’t like any crunch to your veggies in your dressing, you can of course add a little extra time.
(I think the smell of onion and garlic sautéing in butter is one of the best kitchen smells there is.)
Step 8 – Set the sauteed veggies aside to cool slightly.
Step 9 – In a separate bowl whisk together your broth, two eggs, thyme, and sage until blended.
Step 10 – Pour the mixture from your bowl and then your sauteed veggies over the crumbled cornbread in your other bowl and stir well to combine.
Step 11 – Prepare your casserole dish or 13 x 9 glass pan by spraying it with non-stick cooking spray.
Step 12 – Add your completed mixture to your prepared casserole dish and bake for 40-45 minutes.
*At first it might look like you have too much liquid in your dressing, but the liquid will be absorbed by the cornbread as it cook.
Follow all these steps and your dressing should come out golden brown. You can also add a garnish of fresh herbs if you want to get fancy.
I have also made this with other cornbread mixes besides the Jiffy mix. The boxed cornbread mix from Famous Dave’s (the original) also worked really well in this recipe.
How to Store Leftover Corn Bread Dressing
As I stated before, I was reheating and eating the leftovers for 3 days after I made this dressing. It was still moist and delicious.
Just store the leftovers in an airtight container in the refrigerator. For food safety reasons, I would try to use your leftovers within 3 days.
My favorite was to eat the dressing leftovers with as a side with Kim’s Killer Cranberry Cream Cheese Turkey Sandwich. It is so delicious and they go perfect together. (Pictured with the dressing in the Pin below.)
Remember this dressing is so easy, yet it will still impress your friends and family way more than the usual boxed dressing. It is so moist and delicious. And even though thyme and sage give it that holiday essence, you really could make this whenever you want.
Have you ever tried cornbread dressing? Would you try it? Let us know in the comments!
You Might Also Like:
Jiffy Cornbread Dressing Recipe
- 1 Jiffy Cornbread Mix Prepared (Made with 1 Egg and 1/3 cup of milk)
- 4 tbsp Butter
- 1/2 White Onion (Large)
- 3 Celery Stalks
- 3 Cloves Garlic
- 2 cups Chicken Broth
- 2 Eggs (Medium sized)
- 1 tsp Dried Sage
- 1 tsp Dried Thyme
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- Parsley Flakes (For Garnish)
- Preheat oven to 400 degrees and prepare an 8 x 8 glass pan by spraying it with non-stick cooking spray.
- Follow the instructions on the box and make your Jiffy Cornbread.
- Let your Cornbread cool to room temperature.
- Once cool, crumble your cornbread and put it in a large bowl.
- Preheat your oven to 350 degrees.
- Chop your celery and onion into small pieces, and mince your garlic.
- Melt your butter in a skillet or pan, add your celery, onion, and garlic and saute for 4-5 minutes. As it sautees, add your salt and pepper. Then set aside to cool slightly
- In a separate bowl, whisk together your broth, eggs, sage, and thyme until well blended.
- Pour both the mixture from your bowl and your sauteed vegetables over your crumbled cornbread and stir well to combine.
- Pour your completed mixture into a prepared (with non-stick cooking spray) casserole dish, and sprinkle some parsley flakes on top for garnish.
- Place your casserole dish in the oven and cook uncovered for 40-45 minutes, or until a light golden brown on top.