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.
In separate pan, sauté celery, onion and mushrooms in melted margarine or butter.
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.
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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“JIFFY” Cornbread Stuffing
By Terrie Lewis | October 28, 2021
9-12 Servings
Ingredients
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
Directions
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.
In separate pan, sauté celery, onion and mushrooms in melted margarine or butter.
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.
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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