Jiffy Cornbread Dressing

Thanksgiving is a marathon for many home cooks. From roasting the turkey to baking the pumpkin pie and making the best creamy mashed potatoes, the prep schedule is usually jam-packed with tasks. Luckily, this Jiffy cornbread dressing recipe has a tasty shortcut you can use to get you to the finish line.

While baking your own cornbread recipes from scratch is always an option ahead of cutting it up for cornbread dressing, sometimes the semi-homemade route is an excellent way to save time and hassle. Made with buttermilk, plenty of herbs, spices, and aromatics for tons of flavor, nobody at your table will ever guess that this recipe uses store-bought baking mix.

While this Jiffy cornbread dressing has been a tried-and-true holiday hero for generations, it’s not just for the holidays. Since you can make it in a “jiffy,” it’s a dressing recipe to enjoy year-round with air-fryer chicken thighs, bacon-wrapped pork tenderloin, roasted spatchcock chicken and more.

Ingredients for Jiffy Cornbread Dressing

• Jiffy cornbread mix: Jiffy has been providing home cooks with baking mixes and shortcuts since 1930. Priced around $1 at most retailers, the brand’s cornbread mix is a reliable, affordable pantry staple we like to have on hand for this dressing and other Jiffy mix recipes.
• Eggs: You need eggs for the Jiffy cornbread batter, and to help bind all the ingredients together while the dressing bakes.
• Buttermilk: We like to use buttermilk rather than milk or water for the cornbread because it keeps it moist, tender and soft. While real buttermilk is best, you can also make buttermilk in a pinch if you don’t have any on hand.
• Butter: You’ll cook the aromatics in butter before adding them to the dressing. We prefer butter over oil because it adds richness and subtle butter flavor to the Jiffy cornbread dressing.
• Aromatics: In this Jiffy stuffing recipe, sauteed celery, onion and garlic function as a base of flavor for the dressing.
• Herbs and spices: A simple blend of poultry seasoning, salt, black pepper and fresh sage lend the dressing its classic Thanksgiving taste and aroma.
• Chicken broth: Broth adds just the right amount of moisture to the dressing to bind it together without making it soggy. Use your favorite store-bought brand or prepare homemade chicken broth in advance.

Directions

Step 1: Make the cornbread

Preheat the oven to 400°F. In a large bowl, whisk together the cornbread mix, eggs and buttermilk until combined. Pour the batter into a greased 8×8-inch baking dish and bake until the edges are lightly browned, 16 to 20 minutes. Remove it from the oven promptly and let it cool. Reduce the oven temperature to 375°.

Editor’s Tip: To keep your cornbread light and tender, take care not to overmix the batter.

Step 3: Cut it into cubes and toast it

Cut the baked cornbread into 2-inch cubes and then arrange them on a baking sheet. Bake the bread cubes for 8 to 10 minutes until their edges are crisp. Remove them from the oven and set them aside to cool.

Step 4: Saute the aromatics

Next, in a large skillet over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until they’re very soft, seven to eight minutes. Add the garlic and cook the mixture for one minute longer.

Step 5: Combine the wet and dry

Transfer the onion mixture to a large mixing bowl and add the poultry seasoning, salt, pepper, chicken broth, egg and fresh sage. Stir to combine. Fold in the cornbread cubes until everything is evenly moistened and coated in the egg mixture.

Step 6: Bake the dressing

Transfer the dressing mixture to a greased 13×9-inch baking dish and bake until the edges are golden brown, about 30 to 35 minutes. Serve the dressing warm.

DAN ROBERTS FOR TASTE OF HOME

Jiffy Cornbread Dressing Variations

• Add sausage: If you like sausage in your dressing, brown 1/2 pound of your favorite pork sausage with the onions and celery.
• More herbs: Sage is a Thanksgiving classic, but other herbs taste divine in Jiffy cornbread dressing. Try adding 1/2 tablespoon of fresh rosemary or fresh thyme.
• Mushroom dressing: Another great way to jazz up this Jiffy cornbread dressing recipe is to add sliced mushrooms. Saute 6 to 8 ounces of sliced mushrooms with the onions and celery to add a wonderful earthy, woodsy flavor.
• Jiffy cornbread dressing muffins: Cornbread stuffing muffins are a fun, hand-held version of this popular holiday side dish. Scoop the dressing mixture into a greased standard muffin pan and bake for 20 to 25 minutes until the muffins are golden and crisp around the edges.

How to Store Jiffy Cornbread Dressing

Storing Thanksgiving leftovers is as essential to the holiday as the dinner itself. Store leftover Jiffy cornbread dressing in airtight food storage containers in the fridge for up to four days.

Can you make Jiffy cornbread dressing ahead of time?

Yes! If you want to trim down your day-of prep schedule, you can make this Jiffy cornbread dressing up to two days in advance. A word of warning, though: The USDA does not recommend storing uncooked stuffing in the refrigerator, so you’ll have to bake the dressing through Step 6 and reheat it when you want to serve it. You can also prepare the dry and wet ingredients separately, store them, then combine them right before baking.

You can also bake the cornbread in advance and freeze it for up to one month.

Can you freeze Jiffy cornbread dressing?

Freezing Jiffy cornbread dressing before or after it’s baked is a great time saver, especially for busy holiday meal prep. To freeze unbaked Jiffy cornbread dressing, tightly wrap it in storage wrap and foil and store it for up to one month. When you’re ready to cook the frozen unbaked stuffing, do not defrost it; bake it from frozen until an instant-read thermometer reads 165º when inserted into the dressing.

To freeze baked Jiffy cornbread dressing, let it cool completely, wrap it tightly and freeze it. You can defrost it ahead of time or reheat baked dressing straight from the freezer, but you’ll need to adjust the cooking time.

How do you reheat Jiffy cornbread dressing?

The best way to reheat Thanksgiving leftovers like cornbread dressing is in the oven. Add a splash of broth to rehydrate the cornbread, then cover it tightly with aluminum foil. Bake it at 350° for 20 minutes, then uncover and bake it for 10 to 15 minutes more.

Jiffy Cornbread Dressing Tips

DAN ROBERTS FOR TASTE OF HOME

How do you avoid mushy Jiffy cornbread dressing?

Excess moisture is usually the culprit behind soggy Jiffy cornbread dressing. If you’re nervous about sad, soggy dressing, add 1 cup of chicken broth to the recipe. Then, gradually add more as you gently fold in the cornbread cubes. Once everything looks moistened (not drenched), you can stop.

What’s the best way to dry out cornbread for stuffing?

The oven is the best and fastest way to dry cornbread for stuffing. Smaller cubes will dry out faster than large cubes, so try to make the pieces 2 inches or smaller. Also, make sure the bread cubes are in a single layer with space between them to allow the hot, dry air in the oven to circulate, and prevent steam from getting trapped between pieces of bread.

What can you serve with Jiffy cornbread dressing?

Jiffy cornbread dressing is a Thanksgiving and holiday staple in many homes. Pair this recipe with the classic roast turkey or glazed ham and other favorite festive sides, like sweet potato casserole, green bean casserole, scalloped potatoes, homemade cranberry sauce and a batch of fluffy dinner rolls.

How else can you use Jiffy cornbread dressing?

You can stuff this dressing (there is a difference between stuffing and dressing) into various proteins. Leave the dressing mixture unbaked and stuff it into the cavity of a turkey or chicken. (Psst: Here’s how to roast a stuffed turkey safely.) You can also stuff this Jiffy cornbread dressing into butterflied pork chops, chicken breasts or pork tenderloin.