Cornbread Dressing
Servings: 15 servings
Calories: 227cal
Ingredients
- 4 Tablespoons unsalted butter
- 2 teaspoons minced garlic
- ½ cup diced celery
- ½ cup diced green bell pepper
- ½ cup diced onion
- 8.5 ounce box Jiffy corn muffin mix PREPARED
- 4 ounces homemade croutons or bread cubes about 4 cups
- 10.5 ounce can cream of chicken soup contents only - do not add water
- 10.5 ounce can cream of celery soup contents only - do not add water
- 2 Tablespoons poultry seasoning
- 1 Tablespoon ground sage
- 1 Tablespoon garlic powder
- 8 Tablespoons unsalted butter melted and cooled
- 4 large eggs whisked
- 2 cups chicken broth
Instructions
- If you haven’t already, prepare an 8x8 pan of cornbread. You can use a Jiffy mix or our homemade sweet cornbread. Allow it to cool.8.5 ounce box Jiffy corn muffin mix
- Preheat oven to 350F. Spray a 13x9 baking dish with cooking spray.
- Melt 4 tablespoons of butter in skillet over medium-high heat. Add garlic, celery, green pepper, and onion. Saute until softened, about 5-7 minutes. Remove from heat and set aside.4 Tablespoons unsalted butter, 2 teaspoons minced garlic, 1/2 cup diced celery, 1/2 cup diced green bell pepper, 1/2 cup diced onion
- Crumble the cornbread into a large mixing bowl.
- Add croutons or bread cubes and stir to combine.4 ounces homemade croutons or bread cubes
- To that same bowl, add contents of both soup cans, poultry seasoning, ground sage, and garlic powder.10.5 ounce can cream of chicken soup, 10.5 ounce can cream of celery soup, 2 Tablespoons poultry seasoning, 1 Tablespoon ground sage, 1 Tablespoon garlic powder
- Add the reserved celery/onion mixture, 8 tablespoons melted butter, and the whisked eggs.8 Tablespoons unsalted butter, 4 large eggs
- Pour in the chicken broth and mix everything together well.2 cups chicken broth
- Place the mixture into prepared 13x9 baking dish. Bake uncovered in preheated oven for 50-60 minutes.
Notes
- The recipe calls for one 8.5 ounce box of Jiffy corn muffin mix, PREPARED. That means you'll need the ingredients on the back of the box (1 egg and 1/3 cup milk) and you'll need to bake the cornbread in an 8x8 pan first.
- Let the cornbread cool completely before crumbling it. Day-old cornbread works even better.
- Use condensed cream of chicken and cream of celery soup straight from the can. Don't add water.
- The soups are interchangeable: swap the cream of celery for cream of mushroom, or use two cans of cream of chicken.
- To use homemade instead of canned, weigh out 10.5 ounces of my homemade cream of chicken soup per can. Homemade cream of mushroom soup should be thickened to a gravy consistency first.
- There's no added salt because the condensed soups are already salty. Taste the mixture before the eggs go in if you want to adjust.
Nutrition
Serving: 1serving | Calories: 227cal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 617mg | Potassium: 121mg | Fiber: 2g | Sugar: 5g | Vitamin A: 510IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg
