Jiffy Cornbread Dressing is the perfect Southern comfort food to serve at Thanksgiving alongside your roast turkey or Copycat Honey Baked Ham.
Easy Cornbread Dressing
When I think of Thanksgiving or Christmas, and all the food that will be on the table, dressing is one I always look forward to. I’m the type of person that always puts a little extra on my plate because I’ve been looking forward to it all year.
This recipe is so good that you’re definitely going to be going back for seconds.
You can taste all the flavors together. Nothing overpowers anything. You have the lovely taste of sage, with the thyme popping through.
There’s a little crunch from the celery in every bite. The savory seasoned sausage perfectly balances the hint of sweetness from the cornbread.
The crusty French bread combined with the crumbly homemade cornbread creates the perfect combination of textures after they’ve baked. Together, they’re melt in your mouth good.
It’s so delicious that this recipe will definitely be in your holiday cookbook, and it’s easy enough that you might make it for some Sunday night chicken dinners during the year!
If you serve this alongside a roast turkey, mashed potatoes, gravy, cranberry sauce, sweet potato casserole, and green bean casserole, you’ll have a gorgeous and delicious Thanksgiving table to share with your family.
What Is The Difference Between Stuffing And Dressing?
These terms are normally used interchangeably. Stuffing is the more common term in the North, Northeast, and West USA. Dressing is what people usually call it in the Southern states.
The only technical difference is that stuffing originally referred to something that was stuffed inside the cavity of a turkey, while dressing has always been made in a separate dish outside of the turkey.
I love this recipe for its simplicity, so I’m really happy that even though this has all the flavor you’d expect from a Thanksgiving recipe, the ingredient list isn’t too long.
You’ll need Jiffy Corn Muffin Mix, eggs, milk, Jimmy Dean Sausage (or your favorite sausage), butter, onion, celery, baguette, chicken broth, ground sage, dried thyme leaves, salt, and pepper.
How To Make Cornbread Dressing With Jiffy Mix
Start by mixing together the cornbread ingredients, then bake it. Once it’s finished baking, toast the French bread and cornbread cubes on separate baking sheets. (See the recipe card below for the full printable instructions.)
While the bread is baking, saute the sausage. After it’s finished cooking, saute the celery and onions. In a large mixing bowl, whisk together the chicken broth and eggs.
Add the cooked and cooled sausage, onions, and celery to the mixing bowl along with the seasonings, and mix it all together. Mix in the toasted baguette bread cubes, and give it a good stir.
Add in the cornbread cubes and gently stir it in. You want to be as gentle as possible in this step because you want the cornbread to hold together, and it’s really easy for it to fall apart.
Pour the dressing into a greased baking dish and bake as instructed. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Do You Make Cornbread For Dressing?
The key is to make sure that the cornbread is on the drier side. Even though recipes like this How To Make Jiffy Cornbread Better make cornbread that’s better on its own, all that extra moisture will leave you with gummy cornbread dressing. You want to use a basic cornbread recipe that doesn’t have a lot of added moisture.
Feel free to make homemade cornbread from scratch for this recipe, but I love how easy it is to make this old fashioned side dish when I speed up the process by using a store bought cornbread mix.
Why Do You Put Eggs In Dressing?
Eggs act as a binder in dressing, which helps it hold together and not be too crumbly when you’re serving it.
How Do You Know When Dressing Is Done?
Dressing is done baking when the top is golden brown and the bread has absorbed all of the liquid. If you’re not sure whether the bread has finished absorbing the liquid, you can use a fork to pull aside some of the dressing in the middle to check the bottom of the baking dish for any remaining liquid.
Why Is My Cornbread Dressing Gummy?
Cornbread dressing can be a little finicky – it needs the perfect amount of liquid or the texture just won’t be quite right.
If your dressing is gummy, continue to cook it uncovered for a bit to help it dry out.
If it’s dry and crumbly, gently mix in a bit more warmed chicken broth, and bake it until the bread has absorbed the liquid.
If you’ve got any bacon grease, it brings the flavor to a whole new level if you grease cast iron with it and then bake the cornbread in that. It’s also delicious if you use the bacon grease to grease the casserole dish that you’re going to bake the dressing in.
Stale bread is always best for dressings, so if you can, buy your baguette ahead of time and bake your cornbread a day or two in advance.
You can swap the French bread for white bread if that’s what you prefer using.
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Jiffy Cornbread Recipes
Be sure to check out the rest of our Jiffy cornbread hacks! Some of my favorite recipes that use Jiffy mix are:
- How To Make Jiffy Cornbread Better
- Jiffy Mexican Cornbread (Jalapeno Cheddar Cornbread)
- Jiffy Cornbread with Creamed Corn
- Jiffy Corn Casserole (Corn Pudding)
- Mexican Cornbread Casserole
If you like this recipe, be sure to check out our entire side dish recipe category. Some reader favorites that are perfect for the holidays are:
- Green Bean Casserole
- Scalloped Potatoes with Ground Beef
- Roasted Baby Potatoes
- Southern Green Beans
- Slow Cooker Green Beans with Bacon
BEST Jiffy Cornbread Dressing Recipe
Jiffy Cornbread Dressing is the perfect Southern comfort food to serve at Thanksgiving alongside your roast turkey or Honey Baked Ham.
- 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix
- 2 large eggs
- 2/3 cup milk
- 12 ounces Jimmy Dean Sausage
- 2 Tablespoons butter
- 1 medium yellow onion (diced, about 1cup)
- 1 1/2 cups sliced celery (about 5 medium stalks)
- 1 baguette (cut into 1 inch cubes, about 185 grams or 4 cups)
- 2 1/2 cups chicken broth
- 2 large eggs
- 1 1/4 teaspoons ground sage
- 1 teaspoon dried thyme leaves
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish.
- In a medium mixing bowl, whisk the milk and eggs together. Add in the Jiffy Corn Muffin Mix and mix until just combined (don’t over mix, it should still be just slightly lumpy).
- Pour into the greased pan and bake for 20 - 23 minutes, or until golden brown and a toothpick comes out clean when inserted in the center. Remove from the oven and put the baking dish on a wire rack to cool. Turn heat down to 350 F (176 C).
- While the cornbread is baking, heat a large nonstick skillet over medium heat and cook the sausage for about 8 minutes, or until it’s crumbled into smallish pieces and browned. Remove the sausage from the skillet and set aside.
- Add the butter to the skillet, and let it melt. Once the butter has melted, add in the celery and onions. Saute for about 5 minutes, or until the onions are translucent and the celery is slightly softened. Transfer the celery and onions to a large mixing bowl, and set to the side.
- When the cornbread is cool enough to remove from the baking dish, cut it into 1 - 2 inch cubes. Place the cornbread and cubed baguette on two different baking sheets and bake for about 10 minutes to dry them out a bit, or until the bread feels slightly hardened.
- Remove the cubed bread from the oven and let it cool.
- While you wait for the bread to cool, add the chicken broth and eggs to the mixing bowl with the onions and celery and whisk together. Then mix in the cooked and crumbled sausage, ground sage, dried thyme leaves, sea salt, and black pepper.
- Once the bread cubes have cooled, mix the cubed baguette with the egg mixture. Then gently stir in the cubed pieces of cornbread until just combined (there will be small crumbles that fell off of the cubed pieces left on the pan, leave those behind and don’t add them to the dressing).
- Pour the dressing into a greased 13 x 9 baking dish and bake at 350 F (176 C). Bake until the cornbread stuffing is set and the edges are golden brown, about 25 - 30 minutes.
If you love lots of onion in your holiday dressing, feel free to add another 1/2 onion. You could even add a few finely diced green onions if you’d like!
Amount Per Serving: Calories: 535Total Fat: 24.9gCarbohydrates: 59.9gFiber: 2.8gSugar: 15.2gProtein: 17.8g
Nutrition information isn’t always accurate.
This Jiffy cornbread dressing is quick and easy to make, and is packed full of perfect Thanksgiving flavor!