Simple Jiffy Cornbread Casserole Recipe
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Simple Jiffy Cornbread Casserole Recipe
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Jiffy Cornbread Dressing is a c;lassic southern side dish. With a moist cornbread base, and filled with celery and onions it will be a staple on your Thanksgiving table.
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Ingredients
Cornbread
- 17 ounces Jiffy cornbread mix 2 packages, 8.5 ounce each
- 2 eggs
- ⅔ cups milk
Casserole
- 1 cup onion diced
- 1 cup celery diced
- 2 tablespoons butter
- ¼ teaspoon ground sage
- ¼ teaspoon ground thyme
- ½ teaspoon black pepper
- 2 eggs beaten
- 1 ½ cups chicken broth or vegetable broth
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Instructions
- Preheat the oven to 350°F (175°C) and grease a 9"x13" baking dish.
- Prepare the cornbread mix according to the package instuctions, cool, and crumble.
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery. Cook until the vegetables are soft, about 5-7 minutes.
- In a large mixing bowl, combine the prepared crumbled cornbread, sautéed vegetables, sage, thyme, and black pepper.
- Fold in the beaten eggs and broth until the mixture is moistened.
- Spread the dressing mixture evenly in the prepared baking dish.
- Bake for 25-30 minutes, until the top is golden and slightly crispy.
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
- I like to let my cornbread sit out on the counter for about 24 hours before I make my dressing. Stale cornbread works well in this casserole. You can also add a few slices of bread. Stale white bread or Fench bread all work great in this recipe. You can also use leftover biscuits from breakfast! Don't forget to spray your baking dish with cooking spray so that your dressing doesn't stick. For a low carb variation, use Miss Jones Almond Flour Not Cornbread Mix
- I like to let my cornbread sit out on the counter for about 24 hours before I make my dressing. Stale cornbread works well in this casserole.
- You can also add a few slices of bread. Stale white bread or Fench bread all work great in this recipe. You can also use leftover biscuits from breakfast!
- Don't forget to spray your baking dish with cooking spray so that your dressing doesn't stick.
- For a low carb variation, use Miss Jones Almond Flour Not Cornbread Mix
Nutrition Information
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Serving
1Serving
Calories
333kcal
(17%)
Carbohydrates
46g
(15%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
94mg
(31%)
Sodium
728mg
(30%)
Potassium
202mg
(6%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
369IU
(7%)
Vitamin C
2mg
(2%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 333kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 728mg | 30% |
| Potassium | 202mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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