Soul Food Cornbread Dressing With Jiffy Cornbread Mix
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Cornbread dressing is the crown jewel of Southern holiday tables, and in Black families, it’s more than just a side dish. It’s a tradition. Made the soul food way, this dressing is rich, savory, and seasoned with love, tying together generations of flavor and memory. And with a shortcut like Jiffy Cornbread Mix, you can keep all the down-home taste while making the process a little easier.
This recipe blends the fluffy sweetness of Jiffy with the savory soul of cornbread dressing for a dish that’s crave-worthy enough for Thanksgiving, Christmas, Sunday dinner, or any day you want a spoonful of comfort straight from the South!
Jiffy cornbread dressing recipe
Cornbread dressing is a soul food staple, especially in Black Southern households where it’s always called dressing—never stuffing. Traditionally made from scratch with homemade cornbread, it’s seasoned with love, rich with flavor, and passed down through generations as the heart of holiday meals and Sunday suppers.
This version honors African American heritage while making the process a little easier with the shortcut of Jiffy Corn Muffin Mix. The box mix brings a tender, slightly sweet base that retains its standout soulful notes when blended with classic seasonings, herb aromatics, and savory goodness. The result? A flavorful, comforting dish that’s as traditional as ever and still moist and seasoned the soul food way… Just with a simpler path to the table!
Ingredients
Other than the Jiffy Mix, you’ll need a soulful blend of seasonings and herbs. Think thyme, rosemary, sage, and parsley, plus egg and butter to bind it all together. Onion and celery for that classic Southern flavor base, and rich chicken stock to keep the dressing moist and full of depth.
How to make Jiffy cornbread dressing
- Make the cornbread using the Jiffy Corn Muffin Mix, and cut it into cubes.
- Sauté the butter, herbs, vegetables, and seasonings in a pan.
- Mix the egg and parsley, and then pour this mixture over the cubed cornbread before combining all the ingredients.
- Bake covered, then uncover and continue baking until done. You’ll know it’s done when the top is golden brown and slightly crisp, while the inside is set but still moist. A butter knife or toothpick inserted in the center of the dressing should come out clean, not wet or gummy.
Can you use this recipe for cornbread stuffing?
Dressing is baked in its own dish, while stuffing goes inside the bird. Both use similar ingredients, but the cooking method is what sets them apart.
If you’d like to use this cornbread dressing recipe as stuffing, simply prepare the mixture as directed and loosely spoon it into the cavity of your turkey or chicken rather than a baking dish. Be careful not to pack it in tightly so the heat can circulate and cook it through. Also, since stuffing cooks inside the bird, it will take longer, so make sure the internal temperature of the stuffing reaches at least 165 degrees F for food safety.
Soul food cornbread dressing variations
Cornbread dressing has many soulful variations, each bringing its own unique flavor to the table. While my Jiffy version makes it quick and easy, these other styles show just how versatile and soulful cornbread dressing can be, from seafood twists to savory giblets or scratch-made traditions. There’s a version to fit every family gathering!
- Oyster dressing – A coastal favorite that adds briny, savory oysters for a rich depth of flavor.
- Liver dressing – Earthy and hearty, with chopped liver mixed in for bold, old-fashioned Southern taste.
- Gizzard dressing – Chewy, flavorful chicken gizzards folded into the dressing for extra soul.
- Chicken and dressing – A comforting one-dish meal where tender chicken is baked right into the cornbread dressing.
- Scratch-made cornbread dressing – Classic and timeless, made with homemade cornbread instead of a box mix for fully from-scratch flavor.
Equipment
- 8″ cast-iron skillet
- Electric mixer: handheld or stand optional – for making the cornbread
- medium-sized saucepan
- Medium-sized mixing bowl
- 8″ baking dish
Ingredients
Ingredients for the Jiffy cornbread
- 8 ½ oz cornbread mix 1 box of Jiffy Corn Muffin Mix
- 1 tablespoon granulated sugar optional
- 4 tablespoons butter unsalted
- 3 oz cream cheese preferably whipped cream cheese
- 4 oz heavy whipping cream
Ingredients for the soul food cornbread dressing
- ¼ cup butter unsalted
- 1 tablespoon butter unsalted
- 1 cup yellow onion diced
- 1 cup celery diced
- 1 tablespoon thyme dried
- 1 tablespoon rosemary dried
- 1 teaspoon sage ground
- ¼ cup parsley fresh and finely chopped
- ½ cup chicken stock or chicken broth (Use vegetable broth to make this dish vegetarian.)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg large
Instructions
Instructions for the Jiffy cornbread
- Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet.
- Melt the butter in the oven for approximately 5 minutes.
- While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy whipping cream in a medium-sized mixing bowl.
- Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients.
- Pour the cornbread batter into the skillet and bake for 25-30 minutes.
- Once the baking time is complete, let the cornbread cool for about 10 minutes.
- Slice the bread lengthwise, then cut it across into 1-inch cubes, and set them aside.
Instructions for the baked cornbread dressing
- Grease a baking dish and transfer the reserved cornbread cubes to the greased dish. Set the cornbread cubes aside.
- In a saucepan, sauté the ¼ cup of butter, chopped onion, celery, thyme, rosemary, and sage.
- Stir to coat the vegetables in the herbs and melted butter, then sauté until they soften and turn slightly brown.
- Add the chicken broth, salt, and pepper to the simmering mixture, and stir to combine.
- Remove the herb mixture from the stovetop and set aside.
- Allow the mixture to cool until it is safe to touch, then combine it with the egg. This prevents the egg from cooking and scrambling due to residual heat.
- While the herb mixture is cooling, beat the egg and parsley in a medium-sized bowl.
- Pour the egg and parsley mixture over the cubed cornbread in the set-aside baking dish, and gently fold in the mixture evenly with the bread cubes.
- Then, pour the cooled herb mixture into the cornbread and egg mixture, evenly distributing it with your pour.
- Cut the 1 tablespoon of butter into small pieces and scatter them evenly on top of the dressing.
- Cover the baking dish with foil and bake at 350 degrees F for 35 minutes.
- Uncover and bake for an additional 10-15 minutes, or until golden brown, then serve warm and enjoy! Optionally, serve with gravy on top.
Video
Nutrition
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I love using Jiffy box. Thank you for this easy recipe!