a jiffy cornbread dressing

How To Make a jiffy cornbread dressing

• Step 1
  Preheat oven to 400 degrees F. Add the Jiffy corn muffin mix to a medium bowl. Stir in milk and eggs and mix well.
• Step 2
  Divide evenly between 2 8"x8" baking dishes and bake for 15-20 minutes, or until top is golden brown. This time, I mixed the boxes individually instead of dividing the batter. Allow the cornbread to cool.
• Step 3
  Reduce the oven temperature to 350 degrees F. Grease a 9"x13" baking dish and set aside.
• Step 4
  Melt the butter in a large skillet. Add the celery and onion and cook until the onions are translucent.
• Step 5
  Cut the cornbread into small cubes and tear the stale bread into pieces while the onions and celery are cooking.
• Step 6
  After the vegetables are cooked, add them to a very large bowl. Pour in the chicken broth and buttermilk and mix. Add the eggs and mix well. Add the salt, pepper, garlic powder, and sage, and mix again.
• Step 7
  Finally, add the stale bread and cubed cornbread to the bowl and mix thoroughly.
• Step 8
  Pour the mixture into the prepared baking dish and bake for 30-40 minutes, or until the dressing is golden brown around the edges and slightly crisp on top.
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