·2 boxes jiffy corn muffin mix
·2/3 cup milk
·2 medium onions, coarsely chopped
·2 cans chicken broth, heated
·2 teaspoons sage
·6 slices white bread, tear into small pieces
How to Make Cornbread Dressing
- Prepare the dressing a day in advance. Preheat oven to 350 degrees. Spray a 13x9" baking pan with cooking spray. In a large bowl, combine muffin mixes, eggs and milk. Add chopped onions. Pour mixture into pan. Bake about 35-45 minutes or until center is firm. Remove from oven and cool.
- Spray a 13x9" oven safe pan with cooking spray. Heat the broth in a saucepan on the stove or in the microwave and bring to a boil. While the broth is heating, crumble cooled cornbread in a large bowl. Add bread pieces. Stir in heated broth and sage; mix until well blended. Pour into prepared pan. Cover with foil and refrigerate. Bake the next day.
- Set out the dressing for about 30 minutes before baking. Preheat oven to 350 degrees. Bake for 40 minutes and remove foil to brown the top.