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“JIFFY” Cornbread Stuffing

9-12 Servings


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


  1. Preheat oven to 400°F. Grease an 8” square pan.
  2. Combine muffin mix, 1 egg and milk. Bake as directed on package.
  3. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry.
  4. In separate pan, sauté celery, onion and mushrooms in melted margarine or butter.
  5. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme, and pepper. Blend well. Stir in bacon, sausage, and sautéed vegetables. Fold in crumbled cornbread.
  6. Spread in a greased 8” square pan and cover with foil. Bake 25 – 30 minutes. Remove foil covering and bake an additional 10 minutes.

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