"JIFFY" Cornbread Stuffing

"JIFFY" Cornbread Stuffing

(9 – 12 Servings)


  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 1/3 cup milk
  • 5 strips bacon
  • 8 oz. breakfast sausage
  • 1/4 cup margarine or butter
  • 3/4 cup celery, chopped
  • 3/4 cup onion, chopped
  • 2 cups fresh mushrooms, chopped
  • 1 can (14.5 oz.) chicken broth
  • 1-1/2 tsp. sage
  • 1 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. pepper
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Corn Muffin Mix


Preheat oven to 400°F. Grease an 8” square pan.

Combine muffin mix, 1 egg and milk. Bake as directed on package. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Cook bacon; let cool. Brown sausage. In separate pan, melt margarine or butter. Add celery, onions and mushrooms; sauté. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. Blend well. Stir in bacon, sausage and vegetable mixture. Fold in cornbread. Spread in a greased 8” square pan and cover with foil. Bake 25 – 30 minutes. Remove foil covering and bake an additional 10 minutes.

 Variation: For a dryer stuffing use only 1 cup of chicken broth.

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