I love Thanksgiving dressing, but I don’t like the taste of regular bread in the original dish. So, if you’re looking for a stuffing alternative without bread, this Jiffy cornbread dressing (stuffing) is the best option. It uses cornbread instead of bread and has so much flavor. It’s easy to prep and takes less than 30 minutes to bake the mixture in the oven. Learn how to make tasty cornbread dressing, plus tips for low-carb options.
Why Make This?
- It’s made with just cornbread: Unlike other recipes that include both cornbread and regular bread, this Jiffy cornbread stuffing uses just cornbread. It’s perfect for people like me, who don’t like bread in their stuffing.
- Cooks in less than 30 minutes: This recipe is perfect if you don’t have time to make crockpot slow cooker cornbread dressing. Once you’re done with the prepping stage, the actual cooking takes about 30 minutes in the oven.
- Tastes better than the traditional recipe: My cornbread dressing is as mouthwatering and delicious as the classic dish. But, I’d also say it’s better because the cornbread adds so much flavor.
- Jiffy cornbread mix
Cornbread Dressing Ingredients
- Avocado oil: You can use olive oil or any other cooking oil.
- Carrots: Chopped
- Yellow onion: Medium, diced.
- Celery: Chopped
- Natural ancient sea salt
- 24 herbs sprinkle seasoning (salt-free)
- Black pepper
- Smoked turkey meat: I shredded this meat and used the leftover meat from the collard greens with smoked turkey.
- Eggs: Beaten
- Chicken broth
How To Make Jiffy Cornbread Dressing
- Sauté the vegetables: Heat the avocado oil in a skillet pan over medium heat. Add the celery, onions, carrots, salt, and spices to the pan and sauté till they are tender and browned (about 10-15 minutes).
- Crumble the Jiffy cornbread and add it to a large bowl.
- Add all the contents of the vegetables’ pan, eggs, broth, and smoked turkey to the bowl. Fold the ingredients together until well incorporated.
- Mix and bake: Preheat the oven to 350 degrees. Add the stuffing to a baking pan and bake for 25-30 minutes until the top is browned and the center set.
Recipe Tips & FAQs
- Make the cornbread in advance: Baking the cornbread 1 or 2 days earlier will save you prep time. Also, stale bread soaks up the dressing stock better than fresh bread, making the dish more flavorful. Alternatively, if you bake the cornbread on the same day, ensure it’s completely cooled down before mixing it with the rest of the ingredients.
- Use almond flour for a keto/low-carb option: My keto cornbread stuffing uses almond flour cornbread instead of the Jiffy cornbread mix.
- Reuse leftover meat: I made my collard greens with smoked turkey using extra meat so that there were enough leftovers to enrich this Jiffy cornbread stuffing.
- Use any cooking oil: If you don’t have avocado oil, you can use any other cooking oil to saute the vegetables.
- Opt for 24 herbs sprinkle seasoning: This seasoning has many herbs and spices in one, so it saves you the need to have various separate spices to use in the recipe.
Stuffing and dressing are the same, except that stuffing is put inside the turkey while dressing is served separately. Check out various versions of the classic African American cornbread stuffing.
Stale/ dry bread produces better results, but you can also use cooled freshly-baked cornbread if you are in a time crunch.
Yes. It helps to serve as a binder.
More Cornbread Stuffing Recipes
Jiffy Cornbread Stuffing Dressing Recipe
Jiffy Cornbread Mix
- 2 boxes jiffy cornbread mix
- 2 large eggs
- 2/3 cup buttermilk
Cornbread Dressing Ingredients
- ½ cup avocado oil or olive oil,
- 1 ¼ cup carrots about 3 carrots, chopped
- 1 ½ cup yellow Onion about 1 medium onion, diced
- 1 ¼ cup celery about 3 stalks, chopped
- 1 ½ tsp Natural Ancient Sea Salt
- 1 tbsp 24 Herbs Sprinkle Seasoning (Salt-free)
- 1/2 tsp black pepper
- 1 cup smoked turkey meat shredded, about half of the smoked turkey from my collard greens with smoked turkey
- 2 large eggs beaten
- 1 cup chicken broth low sodium
- Prepare jiffy cornbread according to the package directions. You can make this 1-2 days ahead. If you’re making it the same day, allow it to completely cool.
- Preheat the oven to 350 degrees.
- Heat the avocado oil in a skillet over medium heat.
- Add the celery, onions, carrots, salt and spices to the pan and saute until they are tender and browned (about 10-15 minutes)
- Crumble the jiffy cornbread (think rough cubes and crumbs) and add it to a large bowl.
- Add all the contents of the vegetables pan, eggs, broth, and smoked turkey to the bowl.
- Fold the ingredients together until well incorporated.
- Add the stuffing into a baking pan.
- Bake for 25-30 minutes, until the top is browned and the center is set.