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Savory Jiffy Cornbread Dressing

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This Savory Jiffy Cornbread Dressing is spiced up with bacon, sun dried tomatoes and sage. Prepare up to three days in advance! 

Are you ready for Thanksgiving? I am! Ours will certainly be smaller this year, but I am ready for a FULL plate of turkey and side dishes! This Savory Jiffy Cornbread Dressing is a simple way to spice up your Thanksgiving stuffing. 

The slight sweetness of the cornbread is a delicious pairing with the savory add-ins. I added bacon, sun dried tomatoes and sage, which is one of my favorite herbs! Sage is a delicious addition to almost any Thanksgiving meal, especially your turkey! 

You can prepare the cornbread for this Jiffy Cornbread Dressing recipe up to three days before! I used a simple Jiffy cornbread mix, which I always have on hand. After the cornbread is prepared and cooled, you will cube the bread and quickly toast it in the oven to give the cornbread crispy edges. 

While the cornbread is toasting in the oven, you can prepare your mix-ins. First, the bacon is sautéed on the stovetop. Then, the onions, garlic and celery are softened in the bacon grease. 

What will I need to make this Savory Jiffy Cornbread Dressing? 

You will need the following ingredients:

  • Already-baked cornbread
  • Bacon
  • Olive oil
  • An onion
  • Celery
  • Garlic
  • Sun-dried tomatoes
  • Fresh parsley
  • Fresh or dried sage
  • Fresh or dried rosemary
  • Butter
  • Chicken broth
  • Salt & pepper

You will need the following supplies: 

  • Large bread knife
  • Large skillet
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Sharp knife and cutting board
  • 3-quart casserole dish with glass lid, or 9x13” baking dish and aluminum foil
  •  

How can I store Cornbread Dressing?

Store any leftovers in a covered container in the fridge for up to 3 days. This recipe can be prepared up to one day in advanced. Store un-cooked casserole covered in the fridge until ready to bake. Remove from fridge while oven preheats.

What’s the difference between stuffing and dressing?

The main difference between stuffing and dressing is how they are cooked. Dressing is cooked in a pan or dish on its own. Stuffing, as the name implies, is stuffed into another food, like a turkey, and cooked together.
Alternatively, the different names are used in different regions of the country for the same type of dish. In general, the dish is known as “dressing” in the southern United States, and “stuffing” in the north.

Yield: 9

Savory Jiffy Cornbread Dressing

Jiffy Cornbread Dressing
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 pan prepared Jiffy cornbread, cut into 1-inch cubes
  • ¼ pound bacon
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 cups finely chopped celery
  • 3 tablespoons garlic, minced
  • 1 cup olive oil packed sun-dried tomatoes, drained
  • ½ cup chopped parsley
  • 3 tablespoons fresh sage (or 1 tablespoon dried sage)
  • 2 teaspoons fresh or dried rosemary leaves
  • ½ cup unsalted butter, melted
  • 1 ½ cup chicken broth
  • Salt & pepper

Instructions

  1. At least one day before, make 1 recipe of Jiffy cornbread using the instructions on the box. It should yield one 8x8-inch pan.
  2. Allow it to cool and rest overnight. (This can also be done up to 3 days ahead of time.)
  3. Heat oven to 350°F. Cut up cornbread into one-inch cubes and place on a baking sheet. Toast in oven for about 20 minutes, until edges are beginning to brown.
  4. Meanwhile, heat a large skillet over medium-high heat. Cook bacon until brown and slightly crispy. Remove bacon to paper towels to drain. Pour the bacon fat into a measuring cup and add enough olive oil to make ¼ cup. Pour back into skillet.
  5. Add onions to skillet and cook, stirring often, until soft, about 5 minutes. Add the celery and garlic and cook until celery is soft, about 5 minutes. Turn off heat. Stir in sundried tomatoes.
  6. Remove cornbread from oven when done. Place cornbread cubes into a greased 9 x 13 inch baking dish or 3 quart casserole dish.
  7. Add the vegetable mixture from the skillet, bacon,  parsley, sage, rosemary and butter to the dish.
  8. Mix well to combine. Season with salt and pepper.
  9. Mix in broth, a half-cup at a time, until stuffing is moistened to your liking. Cover with glass lid or foil.
  10. Bake in oven at 350°F for 35 to 40 minutes, until 150°F in the middle. Uncover for last 15 - 20 minutes for a crusty top.

Love this Jiffy Cornbread Dressing recipe? Check out my list of all my favorite Thanksgiving recipes! 

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