Easy Cornbread Dressing Recipe


Easy Cornbread Dressing Recipe with Jiffy Mix Cornbread

It’s that time of year. Thanksgiving time! Here’s a good solid and easy Cornbread Dressing Recipe for Thanksgiving. It’s made with Jiffy Mix cornbread and has a ton of flavor! Grab the recipe down below! 

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Easy Cornbread Dressing Recipe

I have had several friends over the years ask me for a good solid and easy Cornbread Dressing Recipe. Although I have several really good ones. This one is a great basic dressing recipe. It is good as is or it can be a great starting point on which to build more involved varieties. Let me know how it comes out. Enjoy.

**Do this part FIRST: Before you can make our cornbread dressing, you need to start by making the cornbread. 

Cornbread Ingredients:

  • 2 Boxes of Jiffy Mix Cornbread Mix
  • 2 Large Eggs
  • 1/2 Cup of Yellow Cornmeal
  • 2 Tbsp Sugar
  • 1 Tbsp of Olive Oil or Melted Unsalted Butter

Cornbread Directions:

  1. Preheat oven to 400 degrees. Note: The cornbread recipe has to be made interdependently and baked off before it can be added to the dressing recipe.
  2. In a bowl combine 2 boxes of Jiffy Cornbread Mix, 1/2 cup yellow cornmeal, sugar, two eggs and 1 1/4 cup of whole milk.
  3. Mix well until all ingredients are combined and pour into a baking dish brushed with olive oil or melted butter.
  4. Bake for 15 – 20 minutes at 400 degrees or until a toothpick inserted into the center comes out clean.
  5. Allow cornbread to cool.

Easy Cornbread Dressing Recipe with Jiffy Mix Cornbread

Additional Cornbread Dressing Ingredients You Will Need:

  • I Large Bag of Pepperidge Farm Sage & Onion Stuffing
  • 1 Large Can (49.5) of Swanson’s Chicken Stock
  • 1 Stick Unsalted Butter + 1 tbsp, divided
  • 1 Tbsp Extra Virgin Olive Oil
  • 3-4 Tbsp of Rubbed Sage
  • 2 Tbsp of Fresh Cracked Black Pepper
  • Sea Salt or Kosher, to taste
  • 2-3 Tbsp of Old Bay Seasoning
  • 1 Cup of Chopped Sweet Onions such as Vidalia
  • 1 Cup of Thinly Sliced Celery w/leaves, chopped
  • 1/2 Cup of Chopped Green Bell Pepper, diced
  • 1/2 Cup of Chopped Red Bell Pepper, diced
  • 3-4 cloves of minced garlic (use a garlic press for best results)

While the cornbread is baking, start chopping all of the veggies. This is going to be the most time-consuming part.  

Easy Cornbread Dressing Recipe with Jiffy Mix Cornbread

How to make the perfect cornbread dressing:

  1. Prep: Preheat oven to 350 degrees.
  2. Sauté onions, celery, green and red peppers using a 1 tbsp of Extra Virgin Olive Oil and 1 tbsp of unsalted butter, set aside.
  3. In a large deep pan pour Pepperidge Farm Stuffing mix, add sautéed vegetables and minced garlic.
  4. Once cornbread is cool enough to handle crumble cornbread into large 1- 1/2 diameter chunks and mix with a large wooden spoon until cornbread, stuffing mix and veggies are combined.
  5. Add all the seasonings to a small bowl and mix well then sprinkle mixture over stuffing mix.
  6. Start adding 1 cup of chicken broth at a time until mixture is moist but not too damp. You still want the chunky cornbread pieces. You do not want your cornbread pieces soggy and falling apart. Gently mix until mixture is even.
  7. Next,  slice one stick of unsalted butter all over the stuffing until the butter is all gone (make sure to get butter into the corners of the pan where it gets all buttery and toasty, that’s my favorite part too).
  8. Bake in a preheated oven for 350 degrees for one hour.
  9. If cornbread dressing is browning too quickly place a sheet of aluminum foil over pan and continue baking.

If you are looking for a change in your regular dressing or stuffing recipe, this is it!

Easy Cornbread Dressing Recipe with Jiffy Mix Cornbread

Easy Cornbread Dressing Recipe with Jiffy Mix Cornbread

Want to make this recipe even better! Here are a few other ingredients you may want to toss into the mix:

  • Chopped Fresh Rosemary
  • Chopped Fresh Thyme
  • Pan Fried Apples or Pears
  • Dried Cranberries
  • Chopped Toasted Pecans (Walnuts or Macadamia nuts work well too)
  • Crumbled Bacon
  • Caramelized Onions
  • Chopped Fennel
  • Chopped Artichokes

Remember these are optional ingredients and not essential to the recipe, add according to your individual taste.

Also, if you want to try an alternative to Turkey, be sure to check out my recipe for Cornish Hens!

Easy Cornish Hens Recipe

Plus, we put a twist on our regular dressing recipe with Italian Sausage! See this year’s stuffing/dressing recipe:

It's almost Thanksgiving time. This year, try your regular stuffing or dressing recipe with the flavorful Johnsonville Italian Sausage. Cornbread & Italian Sausage Dressing with Winter Veggies

 

 

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How To Make The Cornbread

Ingredients

  • Cornbread Ingredients:
  • 2 Boxes of Jiffy Mix Cornbread Mix
  • 2 Large Eggs
  • 1/2 Cup of Yellow Cornmeal
  • 2 Tbsp Sugar
  • 1 Tbsp of Olive Oil or Melted Unsalted Butter

Instructions

  • Cornbread Directions:
  • Preheat oven to 400 degrees. Note: The cornbread recipe has to be made interdependently and baked off before it can be added to the dressing recipe.
  • In a bowl combine two boxes of Jiffy Cornbread Mix, 1/2 cup yellow cornmeal, sugar, two eggs and 1 1/4 cup of whole milk.
  • Mix well until all ingredients are combined and pour into a baking dish brushed with olive oil or melted butter.
  • Bake for 15 – 20 minutes at 400 degrees or until a toothpick inserted into the center comes out clean.
  • Allow cornbread to cool.
  • How To Make Easy Cornbread Dressing Recipe

    Ingredients

    • 1 Large Bag of Pepperidge Farm Sage & Onion Stuffing
    • 1 Large Can (49.5) of Swanson’s Chicken Stock
    • 1 Stick Unsalted Butter + 1 tbsp, divided
    • 1 Tbsp Extra Virgin Olive Oil
    • 3-4 Tbsp of Rubbed Sage
    • 2 Tbsp of Fresh Cracked Black Pepper
    • Sea Salt or Kosher, to taste
    • 2-3 Tbsp of Old Bay Seasoning
    • 1 Cup of Chopped Sweet Onions such as Vidalia
    • 1 Cup of Thinly Sliced Celery w/leaves, chopped
    • 1/2 Cup of Chopped Green Bell Pepper, diced
    • 1/2 Cup of Chopped Red Bell Pepper, diced
    • 3-4 cloves of minced garlic (use a garlic press for best results)

    Instructions

  • Prep: Preheat oven to 350 degrees.
  • Sauté onions, celery, green and red peppers ahead using a 1 tbsp of Extra Virgin Olive Oil and 1 tbsp of unsalted butter, set aside.
  • In a large deep pan pour Pepperidge Farm Stuffing mix, add sautéed vegetables and minced garlic.
  • Once cornbread is cool enough to handle crumble cornbread into large 1- 1/2 diameter chunks and mix with a large wooden spoon until cornbread, stuffing mix and veggies are combined.
  • Add all the seasonings to a small bowl and mix well then sprinkle mixture over stuffing mix.
  • Start adding 1 cup of chicken broth at a time until mixture is moist but not too damp. You still want the chunky cornbread pieces. You do not want your cornbread pieces soggy and falling apart. Gently mix until mixture is even.
  • Next, slice one stick of unsalted butter all over the stuffing until the butter is all gone (make sure to get butter into the corners of the pan where it gets all buttery and toasty, that’s my favorite part too).
  • Bake in a preheated oven for 350 degrees for one hour.
  • If cornbread dressing is browning too quickly place a sheet of aluminum foil over pan and continue baking.
  •  

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    22 Comments

    1. Gah! Another divine looking Thanksgiving recipe. Thanks again for sharing at the Project Parade 🙂

    2. Mmm, that stuffing looks fantastic! You are being featured over at Simple Supper Tuesday, this week. I hope you can join us again, starting at 8pm EST, on Monday.

    3. December 30, 2014
      Reply

      Thank you so much for being a part of our #PureBlogLove link parties in 2014 – We plan on seeing in the new year with a BANG this Thursday evening and hope that all our favorite bloggers will join us! No worries if you cannot make it that night, remember the party runs weekly, Thursday-Monday morning!!

    4. melissa
      November 20, 2015
      Reply

      What temperature does the oven need to be heated to?

      • November 24, 2015
        Reply

        For the Cornbread recipe preheat to 400 degrees and for the Cornbread Dressing preheat to 350 degrees.

    5. Raegin
      November 20, 2015
      Reply

      What temp is the oven for the dressing? Is it the same as the cornbread?

      • November 21, 2015
        Reply

        Good morning- Sorry. I am just now seeing this. Plus, I had to ask my husband because that’s his area…lol He says 400 degrees for the corn bread and 350 degrees for the dressing/stuffing. Have a great Thanksgiving.

        • Carol Young
          November 23, 2015
          Reply

          Should I sauté the veggies first?

          • November 24, 2015
            Reply

            Yes, yes and yes! For this recipe I always sauté the vegetables. Adding heat to foods increases taste so the extra step involved in taking the time to sauté the veggies is well worth it and time well spent. Thank you Carol for asking.

        • Leigha
          November 23, 2015
          Reply

          When do you mix in the corn meal, eggs, and sugar? I’m nervous and want to get it right for Thursday!

          • November 24, 2015
            Reply

            The cornbread recipe has to be made interdependently and baked off before it can be added to the dressing recipe. So, in a bowl combine 2 boxes of Jiffy Cornbread Mix, 1/2 cup yellow cornmeal, sugar, two eggs and 1 1/4 cup of whole milk. Mix well until all ingredients are combined and pour into a baking dish brushed with olive oil or melted butter and cook 15 – 20 minutes at 400 degrees or until a toothpick inserted into the center comes out clean. Thank you Leigha for your question. I hope this helps. Happy baking!

    6. November 22, 2015
      Reply

      Aww!!! Looks delicious. Thank you for sharing with us at #HomeMattersParty. Happy Thanksgiving from Home Matters family 🙂

    7. Holly
      November 24, 2015
      Reply

      Do you mix the 1/2 cup cornmeal & sugar into the cornbread mix or with the seasonings??

      • November 24, 2015
        Reply

        Correct. Yes, mix the 1/2 cornmeal and sugar to the Jiffy Cornbread batter before baking. However, the additional sugar is optional. Some prefer sweeter cornbread while others prefer a savory variety. If you prefer the latter omit the sugar and add a tablespoon of poultry seasoning to the cornbread batter. Thank you Holly.

    8. November 24, 2015
      Reply

      Do I add the 1/2 c cornmeal & sugar to the cornbread mix before baking??

    9. Della Jeffus
      November 3, 2018
      Reply

      What size baking dish do you use for the cornbread?

      • November 4, 2018
        Reply

        Hi Della, thanks for stopping by. The white baking dish is 9″ x 11″, and the silver baking dish is 9″ x 13″.

    10. Tammy Bowman
      November 21, 2018
      Reply

      Thanks for sharing. How many servings in this recipe?

      • November 21, 2018
        Reply

        Hi Tammy, approx 10 servings (at 4 oz). Hope that helps!

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