Jiffy Cornbread Dressing

sliced pork, green beans and stuffing on white plate

4.80 from 10 votes

Cornbread dressing is a side dish you can enjoy year round- not just for holidays! This recipe features some great time savers -Jiffy cornbread mix and pre-chopped veggies. Southern cornbread dressing in half the time.

Prep Time30

Cook Time45

Course: Main Course, Side Dish

Cuisine: Southern United States

Servings:

Calories: 259kcal

Author: Easyhealth Living

Ingredients

2 pkgs Cornbread mix 8.5 oz each
2 slices bread, processed into crumbs
2 tablespoon butter or olive oil
2 cups diced celery about 10 stalks
1 cup diced green onion
½ tsp Emerils original essence seasoning or seasoning salt
¾ teaspoon poultry seasoning
¼ teaspoon salt
1 cup chicken broth, low sodium if desired
2 cups chicken or turkey, chopped optional
1 each boiled egg, diced optional

Instructions

Prepare cornbread mix per label instructions. (You may combine the two packages and cook in 11 X 13 pan.) When cooked, turn out onto rack to cool completely.
Crumble cornbread into large bowl and add bread crumbs. Stir and cover loosely. Set aside at least 30 minutes or overnight to dry out.
Melt butter in skillet over medium heat. Add celery and onion and saute approx 10 minutes until tender. Add to cornbread bowl and stir.
Add seasonings and broth to cornbread mix and stir. Taste and adjust seasonings. Add diced or chopped chicken or turkey and diced egg if desired. Spoon into casserole dish. Cook at 350° for 20-30 minutes until heated and crispy on top. If desired, may refrigerate up to 2 days until ready to bake.

Notes

Tips

When baking the cornbread, line the pan with parchment paper for easier cleanup.
Use pre chopped onions and celery for convenience.
If you have time, let the crumbled bread mixture sit out for a few hours to dry out. This will result in a lighter, less dense dressing.
Make this dressing ahead and freeze for later use. Simply thaw and bake in oven when ready.

Nutrition