JIFFY CORN BREAD STUFFING
Stuffing is absolutely one of my favorite side dishes during the holidays, which is a family staple. My granddaddy used to make this stuffing recipe during the holidays for our family.
Before my granddaddy passed away my mom and I learned how to cook some of his recipes; like his chili which until this day I can't get right, however his stuffing has been perfected.
The first time I made the stuffing without my mom around, I called my granddaddy to make sure I wasn't missing any steps. He told me you add a few extra eggs into the corn bread mixture to make it more dense. It was the first time I realized you could go off script on a recipe, they are not always set and stone.
If you want a less dense corn bread, reduce the eggs and if you want a dryer stuffing like my grandaddy did you can reduce the chicken broth.
5 boxes jiffy corn bread
2 cups whole milk
1 cup butter, and more to grease pan
4 celery, chopped
2 onions, medium sized chopped
4 cups chicken broth
2 tablespoon ground sage
2 tablespoon ground thyme
1 tablespoon garlic powder
1 tablespoon onion powder
Freshly ground pepper
Preheat oven to 350 degrees. Grease a glass or ceramic baking dish and set aside.
Combine muffin mix, egg and milk. Pour into baking dish and bake until golden brown. 20-25 minutes
In a skillet melt butter over medium, add celery and onion. Cook until softened.
Break up cornbread in baking dish with a spoon. Add celery, onions, broth, sage, thyme, garlic powder, and onion powder. Mix well and season to taste with salt and pepper.
Set in oven and bake 15 - 20 minutes, until golden brown on top.
Stuffing can be assembled 1 day ahead. Cover and chill.