*Cornbread dressing has long been a centerpiece of Southern holiday meals, carrying deep roots in Black family traditions. It starts with crumbled cornbread as its base. The cornbread is typically homemade (using cornmeal, flour, eggs, milk, and butter) and baked until golden, then cooled and crumbled. Some recipes use stale cornbread or white bread for a varied texture.
Using Jiffy Cornbread Mix offers a simple shortcut without losing the soulful taste that defines this dish. The mix adds a light sweetness and fluffy texture that balances perfectly with the savory, seasoned base.To make it, start with Jiffy as the foundation and layer in classic flavors like onion, celery, and a mix of herbs such as sage, thyme, rosemary, and parsley. A touch of butter and egg binds everything together, while rich chicken stock keeps the dressing tender and full of flavor — the kind that reminds you of home.
Check out the full recipe below via The Soulfood Pot.
Ingredients
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For the Jiffy Cornbread
- 1 (8.5 oz) box Jiffy Corn Muffin Mix
- 1 tablespoon granulated sugar (optional)
- 4 tablespoons unsalted butter
- 3 oz whipped cream cheese (or regular cream cheese, softened)
- 4 oz heavy whipping cream
For the Soul Food Cornbread Dressing
- ¼ cup unsalted butter
- 1 tablespoon unsalted butter (for topping)
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 teaspoon ground sage
- ¼ cup fresh parsley, finely chopped
- ½ cup chicken stock or broth (use vegetable broth for a vegetarian version)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
Instructions
1. Make the Jiffy Cornbread
- Preheat the oven to 350°F (175°C).
- Place 4 tablespoons of butter in a cast-iron skillet and melt in the oven for about 5 minutes.
- While the butter melts, combine the Jiffy mix, sugar, cream cheese, and heavy cream in a medium mixing bowl.
- Pour the melted butter from the skillet into the bowl and mix until smooth.
- Pour the batter back into the skillet and bake for 25–30 minutes, until golden.
- Let the cornbread cool for 10 minutes, then cut it into 1-inch cubes and set aside.
2. Prepare the Cornbread Dressing
- Grease a baking dish and add the cubed cornbread. Set aside.
- In a saucepan, melt ¼ cup butter over medium heat. Add the onion, celery, thyme, rosemary, and sage.
- Sauté until the vegetables are softened and lightly browned.
- Stir in the chicken broth, salt, and pepper, then remove from heat.
- Allow the mixture to cool slightly to prevent cooking the egg when combined.
- In a separate bowl, beat the egg with the chopped parsley.
- Pour the egg mixture over the cubed cornbread and gently fold to combine.
- Add the cooled herb mixture and mix gently until evenly distributed.
- Dot the top with small pieces of the remaining 1 tablespoon butter.
- Cover with foil and bake at 350°F for 35 minutes.
- Uncover and bake for an additional 10–15 minutes, until golden brown.
- Serve warm, optionally topped with gravy.
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