Soul Food Jiffy Cornbread Chicken And Dressing Recipe
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When it comes to Southern comfort food, nothing feels more like home than cornbread dressing, especially when it’s made the Black folks’ way with juicy chicken baked right in! This Jiffy cornbread chicken and dressing recipe is the ultimate shortcut to soul. Fluffy Jiffy cornbread cubed and seasoned with onion, celery, and herbs, then folded together with tender chicken and rich broth.
The result? A dish that’s hearty enough to be the main event yet classic enough to shine alongside your holiday spread. Whether it’s Sunday dinner or Thanksgiving Day, this cornbread chicken and dressing is proof that simple ingredients, when seasoned with love, create a meal worth gathering around.
Soul food chicken and dressing with Jiffy mix
Even with the shortcut of Jiffy mix, this chicken and dressing is still made the soul food way because it’s not just about the cornbread, it’s about the flavor and tradition woven into every bite. The soulful seasonings and herbs, along with buttery-rich, moist cornbread, keep this dish true to its roots.
What sets my recipe apart is that instead of crumbling the cornbread like most versions, I cube it. This simple but game-changing step gives the dressing a better texture, fuller taste, and more beautiful presentation. No mush, just perfectly golden bites that look as good as they taste!
Ingredients
Jiffy Corn Muffin Mix has long been a trusted Southern cornbread brand, loved for its ease, speed, and foolproof flavor. It’s the go-to shortcut for modern cooks who don’t always have cornmeal and baking powder on hand, making it a reliable staple in kitchens across the South.
Beyond the Jiffy Mix, this recipe calls for a few rich add-ins that make the cornbread extra moist and flavorful: butter and my moist secret-weapon ingredients, cream cheese and a splash of heavy whipping cream. For the dressing itself, you’ll fold in sautéed yellow onion and celery, soulful herbs and seasonings, hearty chicken stock, an egg for binding the dressing, and tender, shredded chicken. Together, these ingredients create a creamy, savory, and deeply comforting dish that’s soul food through and through.
How to make Southern Jiffy cornbread dressing with chicken
Jiffy is a trusted soulful shortcut that’s easy, quick, and still flavorful when homemade cornbread isn’t an option.
- Make the cornbread using Jiffy and cube it into pieces.
- Sauté the onion and celery in butter, along with seasonings and herbs, to tenderize them, then add the chicken.
- Mix the egg and parsley and pour it over the cubed cornbread.
- Bake after combining the chicken and herb mixture with the cornbread and egg mixture. Start by baking the dressing covered, and finish by baking it uncovered for a shorter time.
What type of chicken is best for this recipe?
Dark meat works best for this recipe, with chicken thighs being the top choice. They’re tender, juicy, and soak up all the soulful seasonings for maximum flavor in every bite!
Storing leftovers
Since this recipe includes egg and dairy, any leftovers should be stored in an airtight container in the refrigerator. Kept this way, the dressing will stay fresh and safe to enjoy for up to 5 days.
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
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I’m looking forward to making this dressing with chicken.. Currently too hot! (105-110 degrees temp this summer!🥵)