Tried this recipe? Let us know how it was! What? You don't have an iron skillet? You don't know what you're missing. I usually make cornbread in a iron skillet, but I don't have a skillet big enough for this much cornbread so I use a 9x13 pan. We use it in our Cajun Hush Puppies, Toasted Cornbread and Buttermilk Cornbread Muffins. Self-rising cornmeal mix is found in the baking products aisle at your grocery and already has the proper proportions of cornmeal, flour and leavening agents combined. Stir it together and bake in a preheated oven at 400 degrees for about 20-25 minutes, or until brown. I make my cornbread as follows, but you can use your favorite recipe (just don't use any version that is sweet - sorry Jiffy). Overstirring will remove air and the cornbread dressing will end up being too heavy and dense. VERY IMPORTANT TIP: Do NOT overstir when you mix all the dressing ingredients together.
CORNBREAD DRESSING WITH JIFFY CORNBREAD MIX RECIPE HOW TO
For the basics on " How to Make Gravy from Scratch" you'll want to read this. Gravy is made of the pan drippings from the turkey and most folks like to have gravy over their dressing, though not everyone eats it that way. That probably comes from the fact that we don't typically "stuff" the turkey with our dressing. Here in the south, we don't refer to our dressing as stuffing. Dressing or stuffing? And then there's the gravy Everyone loves this cornbread dressing just the way it is, so we don't mess with that.
We typically try to stay away from prepared foods in our recipes.īut, this is one of those "if it ain't broke, don't fix it" situations. I admit that this recipe includes a couple of prepared grocery items - Pepperidge Farm stuffing mix and a canned cream soup. When I decided I wanted to share it with y'all I had to make it and measure each ingredient to have an actual recipe.
This is dressing made the way my mother-in-law makes it, and I learned just by watching her. Turkey and dressing is a southern family classic
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