Easy, simple classic
You can make your own cornbread from scratch, or hit the “Easy” button and make it from a box. Truth – I whipped up 2 boxes of Jiffy cornbread to use for this recipe. I used to make Jiffy cornbread muffins all the time in college, and slather with butter and raspberry jam.
My friend Ulrika and I would eat them before going to aerobics. In thong leotards. Anyhoo, the Jiffy muffins are really dry to eat on their own – but they actually work perfectly in a cornbread dressing recipe!
Corn Bread Dressing
Ingredients
- 2 8.5-oz packages, Jiffy corn bread mix (or your preference), baked according to box instructions
- 3 tbsp unsalted butter
- 3 stalks celery, diced
- 1 1 onion, diced
- 2 eggs, beaten
- 2 cups low-sodium chicken stock
- 2 tsp dried sage
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Make your corn bread according to package directions, or of course use your favorite homemade recipe if you’re feeling ambitious! Let it cool, then crumble into bite-size pieces.
- Next, in a large skillet over medium-heat, melt the butter and saute celery and onion until soft (about 3-minutes).
- In a large-mixing bowl, combine celery, onion, crumbled corn bread, beaten eggs, chicken stock, sage and salt and pepper.
- Spread cornbread mixture in a 9×13-inch baking pan, sprayed with nonstick cooking spray.
- Bake for 35-40 minutes, or until cooked through and center is set. Enjoy!
Notes
The time estimate assumes cornbread has already been made.
Tried this recipe?Let us know how it was!
