Recipes: Corn Muffin Mix

"JIFFY" Cornbread Stuffing

(9 - 12 Servings)

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

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.  Combine remaining ingredients.  Blend well.  Add cornbread and blend lightly.  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.