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Jiffy cornbread dressing recipe easy7/13/2023 ![]() Optional Add-in - You can add a couple of chopped, hard-boiled eggs to the dressing before baking. EASY Cornbread Dressing with Jiffy Mix Billie Marie 4.32K subscribers Subscribe 838 57K views 4 years ago Hey Beauties Heres a quick &easy recipe for cornbread dressing. If you're not a fan of sage, use half the amount called for or simply leave it out. Seasonings - Finally, round things out with some ground sage, poultry seasoning, and freshly cracked black pepper. Add the condensed soups to the eggs and mix well. Add the bread cubes, onion, celery, poultry seasoning, and pepper toss to blend ingredients thoroughly. Crumble the cornbread into a large mixing bowl. It might sound strange, but I swear the soup concentrate gives this cornbread stuffing an absolutely dreamy consistency.Įgg and Butter - You'll use one raw egg to bind the ingredients, and you'll use the butter to saute the onion and celery. Butter the bottom and sides of the slow cooker or spray with nonstick cooking spray. Also, this is a Southern dish, so you just know that butter is involved.Ĭream of Chicken Soup and Chicken Broth - You're also going to need chicken broth (homemade or boxed is just fine!) and a can of cream of chicken (or cream of mushroom) soup. However, if you want to make the cornbread dressing/stuffing from scratch, just substitute my Easy Homemade Buttermilk Cornbread recipe for the prepackaged cornbread stuffing mix and let the cornbread dry out for at least 24 hours. FLOUR & CORNMEAL The dry box mixes of corn muffin mix have basic ingredients like flour, cornmeal, and sugar. The recipe is easy to make, and everyone loves it. Minced Celery and Onion - Next up, you're going to need some minced celery and onion for all of that aromatic flavor. Jiffy cornbread dressing is a delicious and traditional side dish for the holiday season. Stir it and allow it to thicken before use. So if you feel you must use buttermilk, use it, girl! Old school tip: If you don't have any buttermilk on hand, you can fake your own by adding a tablespoon of white vinegar to each cup of regular milk. However, some of my fellow Southerners feel it's an absolute travesty to use anything other than buttermilk when making cornbread in the South. Salt isn’t included anywhere in this recipe, so I opted to add 1/2 teaspoon as I sautéed the vegetables. ![]() ![]() ![]() Tip: When making your own cornbread, whole milk works well. I've used both brands and both turn out wonderful! While you are welcome to make a pan of your favorite recipe, I have two favorites: (1) Aunt Jemima Self-Rising White or Yellow Cornmeal Mix or (2) Martha White Self-Rising Buttermilk White Cornmeal Mix. Baked Cornbread - First up, you're going to need some cornbread. Ingredients 2 (8 1/2-ounce) packages corn muffin mix 2 celery stalks, chopped 1 medium onion, chopped 2 tablespoons vegetable oil 1 (10 3/4-ounce) can. ![]()
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