Servings: 8
Calories: 373kcal
Equipment
- 8″ cast-iron skillet
- Handheld or stand electric mixer optional – for making the cornbread
- medium-sized saucepan
- Medium-sized mixing bowl
- 8″ baking dish
Ingredients
Ingredients for the homemade 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 preferrably whipped cream cheese
- 4 oz heavy whipping cream
Ingredients for the cornbread dressing
- ¼ cup unsalted butter
- 1 tablespoon unsalted butter
- 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
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg large
- 8 oz chicken thighs boneless, skinless cooked chicken thighs, or other poultry dark meat - shredded
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 chicken and 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 shredded chicken, chicken broth, salt, and pepper to the simmering mixture, and stir to combine.
- Remove the chicken and 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 chicken and 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 chicken and 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
Calories: 373kcal | Carbohydrates: 27g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 646mg | Potassium: 238mg | Fiber: 3g | Sugar: 10g | Vitamin A: 937IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg
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