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Simple Jiffy Cornbread Casserole Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 Servings
Calories: 333 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C) and grease a 9"x13" baking dish.
  2. Prepare the cornbread mix according to the package instuctions, cool, and crumble.
  3. 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.
  4. In a large mixing bowl, combine the prepared crumbled cornbread, sautéed vegetables, sage, thyme, and black pepper.
  5. Fold in the beaten eggs and broth until the mixture is moistened.
  6. Spread the dressing mixture evenly in the prepared baking dish.
  7. 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

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

% 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.