Jiffy Cornbread Dressing

Total Time Prep: 50 min. Bake: 30 min.
Yield 10 servings
Test Kitchen Approved
Thanks to the boxed mix, Jiffy cornbread dressing has all the traditional holiday flavor enhanced with butter, aromatics and herbs.

Ingredients

  • CORNBREAD:
  • 2 packages (8-1/2 ounces each) Jiffy corn bread/muffin mix
  • 2 large eggs, room temperature, lightly beaten
  • 2/3 cup buttermilk
  • DRESSING:
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 1/2 tablespoon poultry seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups chicken broth
  • 1 large egg, beaten
  • 2 tablespoons minced fresh sage

Directions

  1. Preheat oven to 400°. In a large bowl, whisk together cornbread mix, eggs and milk until mixture is combined. Pour into a greased 8x8-in. baking dish; bake until edges are lightly browned, 16-20 minutes. Let completely cool; cut into 2-in. cubes. Line cubes on a baking sheet.
  2. Reduce oven temperature to 375°. Bake bread cubes until edges are crisp, 8-10 minutes; set aside.
  3. In a large skillet, over medium heat, melt butter. Add onion and celery; cook until very soft, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Transfer onion mixture to a large bowl. Add poultry seasoning, salt, pepper, broth, egg and sage; stir to combine. Fold in cornbread cubes until completely coated in egg mixture.
  4. Transfer mixture to a greased 13x9-in. baking dish. Bake until edges are golden brown, 30-35 minutes.

Nutrition Facts

1 cup: 283 calories, 12g fat (5g saturated fat), 70mg cholesterol, 878mg sodium, 37g carbohydrate (12g sugars, 4g fiber), 6g protein.

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