Jiffy Cornbread Dressing is the perfect, easy to make side for Thanksgiving day. It’s full of herbs and spices, making it one of the most comforting sides that everyone will devour.
I love to make stuffing for my special family meals. Try stuffing with chicken and pork too. My son loves my Wild Rice Stuffing and my Homemade Stovetop Stuffing.
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Why this Jiffy Cornbread Dressing Recipe is a Keeper
This easy cornbread dressing with jiffy is pure comfort. I love this recipe because it’s an easy recipe and customizable for your families taste.
- Easy and Quick: The use of Jiffy cornbread mix significantly reduces prep time, making it a simple and foolproof recipe. Many sources highlight its quick preparation and relatively short baking time.
- Family Favorite: This recipe is often described as a holiday staple and a crowd-pleaser that evokes a sense of home and family. The nostalgic and comforting flavors make it a beloved dish.
- Great Leftovers: The homemade dressing mixture holds up well, making it excellent for leftovers. It can be reheated easily and can even be used to make other dishes like “stuffing muffins.
Why is my Easy Cornbread Dressing Dry?
If your cornbread dressing is too dry, you may have needed to add more chicken broth to the easy cornbread stuffing recipe.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Im in love with cornbread again, especially this cornbread stuffing!”
~ Sharon
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Ingredient Notes to Make Cornbread Dressing
All of the required ingredients are easy to find at the store, but some may be around the kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Jiffy Corn Muffin Mix: The recipe calls for two packages of Jiffy cornbread mix. Be sure you have the ingredients to use Jiffy cornbread stuffing, as you will need to prepare jiffy cornbread according to box directions.
- Vegetables: You will need to dice an onion, bell pepper and 2 stalks of celery.
- Seasonings: Make your own All Purpose Seasoning and Poultry Seasoning to have on hand.
Variations and Substitutions for Cornbread Stuffing
There are a couple different swaps you can make to make this dressing recipe for grandmas cornbread dressing extra delicious.
- Meat: Add cooked and crumbled sausage (sweet or spicy), bacon, or shredded cooked chicken or turkey to make it a heartier dish.
- Vegetables: While onions and celery are standard, you can add other vegetables like diced red bell pepper, carrots, or mushrooms.
- Herbs and Seasonings: Poultry seasoning and sage are classic. You can use fresh or dried herbs like sage, thyme, and parsley. Other seasonings can include garlic powder, black pepper and celery seed.
- Sweetness: If you prefer a less sweet dressing, you can use a different cornbread mix without sugar or adjust the amount of sugar added. Some people like to add a hint of apple or honey for a sweeter taste.
- Texture: To change the texture, some recipes suggest adding crumbled stale white bread to lighten the dressing and prevent it from being too dense.
- Liquid: Use homemade or store-bought chicken or turkey stock/broth to bind the dressing when cornbread is cool enough. For a richer flavor, some recipes use cream of chicken or cream of celery soup.
How to Make this Side Dish Cornbread Recipe
This old fashioned cornbread dressing comes together in just 4 easy to follow steps. This homemade cornbread is so easy and delicious, I come back to it whenever I need an easy, filling side.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bake the Cornbread: Preheat the oven. Prepare the cornbread according to package directions, then bake. When done, remove from oven and crumble into bite sized pieces.
- Make Veggie Mix: Melt butter in a large skillet over medium high heat. Sauté onion, pepper and celery until tender. Stir in 2 cups of chicken broth with the All Purpose Seasoning and Poultry Seasoning. Remove from heat.
- Combine Mixtures: In a large bowl, carefully mix together half of the crumbled cornbread and the vegetable mixture. Then add the rest of the cornbread and slowly add more broth until mixture is moist.
- Bake your Cornbread: Spray a 9×13 inch casserole dish with nonstick spray. Transfer cornbread mixture to the dish and bake for until the dressing is firm in the middle and the top is golden brown.
Prep Ahead Suggestions to Make Jiffy Cornbread Recipe
Preparing southern cornbread dressing ahead of time can be the best way to go. Make this recipe in advance to be able to enjoy it whenever.
- Make the Cornbread: You can bake the sweet cornbread 1-2 days in advance. This allows it to dry out before you add the cornbread for dressing. Be sure to break up the cornbread into small pieces.
- Homemade: Feel free to make cornbread from scratch if you have a good recipe you want to use for this southern staple dressing for Thanksgiving.
- Sauté the Vegetables: Chop and sauté the vegetables a day or two before you make the classic jiffy cornbread dressing recipe.
- Assemble and Refrigerate: Mix all the ingredients together and store the unbaked dressing in a covered baking dish in the refrigerator for up to 3 days.
Alternate Cooking Methods for Cornbread Dressing with Jiffy Mix
This recipe is best in the oven, but you can also make it using your crock pot or air fryer.
- Slow Cooker: Jiffy cornbread dressing made in a slow cooker, which is a great option to free up oven space.
- Air Fryer: Some recipes suggest cooking the dressing in an air fryer for a quicker bake, around 20 minutes at 325°F.
Store, Reheat and Use Leftover Stuffing Recipe
- Store: Cut the cornbread into cubes and place cornbread cubes leftovers in an airtight container in the refrigerator for up to 5 days. Allow the cornbread to cool before storing.
- Reheat: Reheat individual portions in the microwave or a larger amount in the oven until heated through.
- Use Leftovers: Leftover dressing can be used for sandwiches or make the dressing into “stuffing muffins” for easy, pre-portioned reheating.
Questions About Southern Jiffy Cornbread Dressing
If your dressing became mushy, you probably added too much chicken broth. Be sure to add just enough broth to make it moist. To fix, transfer the stuffing to a wide, shallow baking dish. Bake uncovered at 350°F for 15–30 minutes to help evaporate excess moisture and crisp the top.
The main difference between stuffing and dressing is that stuffing is cooked inside a turkey cavity, and dressing is baked on its own.
Expert Tips to Make Jiffy Cornbread Dressing
- The “Soupy” Rule: The most crucial tip is to ensure the mixture is on the wet or “soupy” side before baking. This prevents a dry dressing.
- Don’t Overmix: Be gentle when combining the ingredients to keep the cornbread crumbles intact and avoid a mushy texture.
- Adjust Seasoning to Taste: Taste the broth and vegetable mixture before adding it to the cornbread in a large bowl. Adjust the salt, pepper, and herbs as needed.
- Fresh vs. Dried Herbs: While dried herbs work, fresh herbs like sage and thyme can provide a more vibrant and savory flavor.
- Don’t Skip the Veggies: Sautéing the onions and celery until tender and browned adds a depth of flavor that is essential to the dressing.
- Serve this Recipe: Serve this easy cornbread dressing recipe with Crockpot Green Bean Casserole, Slow Roasted Turkey Breast or Homemade Snickers Bar.
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Jiffy Cornbread Dressing
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Ingredients
- 34 ounces Jiffy cornbread mix, 4, 8.5 ounce packages, plus ingredients to make cornbread
- 1 Tablespoon Butter
- 1 Onion, diced
- 2 stalks Celery, diced
- 1 Green bell pepper, diced
- 2 teaspoons Poultry seasoning
- 1 ½ teaspoons All Purpose Seasoning Blend
- 4 cups Chicken broth, divided
Instructions
- Preheat oven to 400℉.
- Prepare cornbread according to package directions and bake.
- Remove from oven and allow to cool; Crumble cornbread into bite sized pieces.
- While cornbread is baking, heat a large skillet over medium-high heat; Add butter and allow to melt.
- Add onion, celery and bell pepper to the skillet and saute until tender, about 5 minutes.
- Stir in Poultry Seasoning and All Purpose Seasoning Blend and stir to combine; Pour in 2 cups of chicken broth and stir to combine.
- Remove from heat.
- In a large bowl, add half of the crumbled cornbread and the vegetable mixture; Carefully, stir until combined, being careful not to break up the cornbread too much.
- Add the remaining crumbled cornbread and slowly add the remaining broth until the mixture is moist. You might not need the full remaining 2 cups of chicken broth. The total amount of broth you use will depend on how dry your cornbread is. The mixture should be on the wet side so it doesn’t dry out too much when baking. It should not be too mushy.
- Spray a 13×9 baking dish with non-stick cooking spray. Transfer cornbread mixture to the baking dish.
- Bake for 30-40 minutes, or until the dressing is firm in the middle and golden brown on top.
Christina’s Notes
- Sausage: If you like a meaty dressing add a little sausage or bacon.
- Sweet: Like it Sweet? Of course you can add a hint of apple or honey just like granny use to do it.
- Dried Fruit: Dried apricots, cranberries or raisins add a chewy sweetness to the dish.
- Alternate Ingredient: More vegetables such as mushrooms or squash. Try adding cheese such as parmesan to the stuffing.
- Alternate Cooking Method: The air fryer is a wonderful way to cook your stuffing, cook at 325 for about 20 minutes.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
This is my first time making dressing and I want to know if I should use any Stove Top Dressing Mix with this? Also do you add the cream of chicken with the chicken you are boiling? I hope I get this right. I’m so nervous!!!
You just need the ingredients listed in the recipe card. The dressing only needs broth.
Can you prepare this and store overnight in refrigerator and cook the next day?
if you use sage how much should you add? would you add the poultry seasoning and sage both? I want to try this for Thanksgiving dinner. will be my first time ever cooking homemade dressing instead of stove top dressing. thank you in advance Happy Thanksgiving
There should be sage in your poultry seasoning blend. I would not add extra. The recipe is great as written. Good luck and happy thanksgiving!!
Hello! If you’re adding cream of chicken soup to the broth, how much should you add of each? Thank you!
I would add 1 can of cream of chicken soup to the mix and replace the rest with chicken broth to equal the 4 cups.
Im in love with cornbread again, especially this cornbread stuffing!
This was great forvThanksgiving dinner!!!!!!!
Hello Christina,
The instructions are 4 cups chicken broth. Is it 4 cups total or 2 cups total? I want to make the Jiffy Cornbread Dressing for Thanksgiving 2023.
Thank you
Four cups two for step 7 and the balance in step 10.
Hello, this is not my recipe but thought I could answer anyway! It’s a total of 1 carton of broth which is 4 cups. Start with 2 cups in with ur veggies then add the other 2 cups while mixing everything together! Im making it as well. Happy thanksgiving!
hello can you give more info to how much broth, and onion? thank you, cindy
4 cups of broth and one medium onion, about 1 cup diced.
Hi,
In the ingredients list you have two cups chicken broth, but in the directions you instruct to use two cartons chicken broth. Just want to make extra sure, because I really want to try this recipe for Christmas. It sounds delicious!
Sorry it depends on the size of your containers but it should be 4 cups total.
Can you add sage to this dressing?
Of course. Sage is a classic stuffing flavor.
Poultry seasoning contains sage but you can definitely add more- especially fresh sage.
Thanks for sharing.
This recipe is definitely a keeper. Sounds delicious and easy to make.
loved the recipe!