I choose to toast mine because I have a crazy cat that will find any food I leave out and eat it all and leave a trail of bread behind him.įirst things first, start by making two packages of Jiffy cornbread according to the directions. I toasted mine for a few minutes until the bread was crusty. If you’d rather toast the bread, that will work as well. How To Make Cornbread Dressing – Step-By-Step Instructionsīefore you get started, if you like stale bread in your dressing, set out five pieces to dry. Pour the ingredients into a greased 9″ x 13″ baking dish and bake for 30-35 minutes or until the edges of the cornbread are golden brown.Add the Jiffy cornbread, as well, and mix everything. Next, cut up the toasted/dried bread into pieces and place it into the bowl.Add the sage, salt, and pepper and mix well.Next, pour the chicken broth and buttermilk into the bowl.Add the onions and celery to a large bowl.Break up the Jiffy cornbread into pieces while the onions and celery cook and set it aside.Cook until the onions are translucent in the skillet over medium heat. Dice the onions and celery and place them into a skillet with butter.Let the cornbread cool while you cook the onions and celery. Bake for 15-20 minutes or until the top is golden brown. Add both mixes to one 8″ x 8″ baking dish. Mix up two batches of Jiffy Corn Muffin Mix according to the directions.If you don’t have time, lightly toast the bread until it’s dry, and then set it aside. Before starting the dressing, set out five pieces of white or wheat bread and allow it to dry for at least one day.Below are the steps I take to make the dressing here at home. How Do I Make The Southern Cornbread Dressing?Įveryone cooks dressing a little bit differently and adds some different ingredients to the recipe. Watch How To Make Cornbread Dressing With Jiffy Mix What Ingredients Do I Need To Make The Cornbread Dressing?įull printable recipe with measurements and instructions listed at the bottom of the post in the recipe card. I kind of think of stuffing as food that is stuffed into another food, such as turkey and dressing as a dish on the side.īut, we all know that both dressing and stuffing are wonderful at Thanksgiving and Christmas, so we will take it no matter what you call it.Īnd corn bread in any form is welcome at any meal. What you call it depends a lot on where you live. This will become one of your holiday meal family recipes. The homemade cornbread dressing recipe has a mixture of fantastic flavors made with simple ingredients to create a dish that is worth making year after year. The recipe, made with buttermilk, Jiffy cornbread, onions, celery, sage, and bread, is always welcome on special occasions. And it has a touch of sweetness to it in the Jiffy cornbread. The easy cornbread dressing was a hit at our house because it’s a classic dish and a southern staple that everyone loves. The recipe is the perfect side dish, easy to make, and everyone loves it. To make things easy, I gathered my other ingredients while the zucchini and salt were doing their thing so I was ready to go the moment the zucchini was ready.Jiffy cornbread dressing recipe is a delicious and traditional side dish for the holiday season for both the Christmas and Thanksgiving tables. Now you’re ready to proceed with the remainder of the prep. Once you’ve drained and gently squeezed the excess liquid from the zucchini. Just watch that you’re not too heavy-handed with the salt - a few little shakes do the trick but won’t over-salt your zucchini. This method works great for any juicy vegetables that could turn a recipe or salad into mush: tomatoes, cucumbers, squash. I allowed it to sit for 30 minutes and then gently squeezed out any remaining liquid. I shredded my zucchini, put it in a colander in the sink and then lightly salted the zucchini shreds to draw out the extra water. Zucchinis are very watery so be sure to prep yours beforehand so you don’t wind up with a soggy mess. I’m not even quite sure why I chose THIS particular way to use them, but it was a delicious way to slip some veggies and extra flavor into a cornbread-based casserole.Ĭheesy Zucchini Cornbread Casserole was inspired by a recipe I found a while back. The original recipe sounds great in its own right, but I thought it would be fun to use some additional ingredients to make it more my own.īefore we go any further I must mention about prepping zucchinis for cooking - baking especially. I’ve gotta tell ya, a friend recently gave me a bunch of zucchini and I wanted more for them than to wind up in zucchini bread (no offense, as I love zucchini bread!).
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