Southern Cornbread Dressing

  • Author: Kristina LaRue
  • Prep Time: 25 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 25 mins
  • Yield: 20- 1 cup servings 1x


Southern Cornbread Dressing made with hard boiled eggs and Jiffy cornbread mix. Gluten free and vegan stuffing recipe options.



  • 3 (8.5oz) boxes Jiffy corn muffin mix (or gluten free/vegan equivalent such as Martha White), or 9 cups crumbled homemade cornbread
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 4 stalks celery, diced
  • 1 stick (8 tablespoons) unsalted butter (or vegan butter)
  • 1 bag (14 oz ) herb seasoned classic stuffing (Pepperidge Farm- blue label)
  • 8 hard boiled eggs, diced
  • 1 teaspoon ground sage
  • 2 tablespoons poultry seasoning
  • freshly ground pepper, to taste
  • 2 (32oz) boxes chicken broth (or vegetable broth if vegan) + additional if needed for moisture


  1. Prepare cornbread according to package directions or if making homemade ensure 9 cups of crumbled cooked cornbread. Once cooked, set aside; reduce oven temperature to 350 degrees F.
  2. In skillet, saute onions, bell pepper and celery in butter or medium heat until butter is melted and veggies are softened.
  3. In a very large mixing bowl, crumble cornbread. Add sautéed veggies, stuffing mix, hard boiled eggs, and seasonings to bowl and gently toss to combine.
  4. Slowly stir in chicken broth to form a wet consistency.
  5. Coat 9X13 inch casserole dish sheet with cooking spray and bake at 350 degrees F for about 60 minutes until golden brown on top.


VEGAN: use flax eggs, dairy free milk, vegan butter and vegetable broth as substitutions

GLUTEN FREE: use gluten free corn muffin mix such as Martha White and gluten free stuffing mix such as Trader Joe’s brand

NUTRITION: note that nutrition information is based on Jiffy corn muffin mix and chicken broth. Gluten free and vegan nutrition information may vary.

  • Category: Sides
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 283
  • Sugar: 8g
  • Sodium: 506mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 106mg

Keywords: Southern Cornbread Stuffing