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This recipe is a holiday soul food classic. You can’t have a Thanksgiving meal without a pan of dressing. I remember hating it when I tried other people’s version of it , because to me my mother made the best cornbread dressing. It had a taste that was out of this world.

This recipe is similar to the way she makes it but I added my own flair and it’s everything. I would recommend serving this with my Jerk Sweet Chili Cornish Hen recipe or the holiday ham recipe.

As always , enjoy the recipe and let me know how it comes out for you!

Glam Kitchen Tips

-Use low sodium chicken broth

-Use real butter not margarine

Serves 8-10


2 boxes jiffy cornbread mix

5 eggs

1 cup buttermilk

1 teaspoon white sugar

1 tablespoon extra virgin olive oil

1 teaspoon garlic

2 cups celery , diced

1/2 medium red onion

1 medium red bell pepper

1 medium yellow bell pepper

3 cups low sodium chicken broth

10.5 ounce can Cream of chicken soup

1 stick salted butter, melted

2 teaspoon seasoning salt

1/4 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon thyme


1. Preheat oven to 375 degrees

2. In a large bowl, combine 2 boxes of jiffy , 2 eggs, 1 cup buttermilk , and 1 teaspoon sugar -mix well

3. Bake for 25-35minutes or until fully cooked ( test with a toothpick if needed)

4. Remove from oven , set aside

5. In a large skillet heat olive oil and sauté garlic, celery, red onion, red bell pepper , and yellow bell pepper for 5-7 minutes or until tender

6. Crumble up the cornbread

7. In a large bowl add crumbled cornbread, veggie mixture, 3 eggs , melted butter , cream of chicken soup , chicken broth, seasoning salt , black pepper, garlic powder , and thyme -mix well

8. Spray a deep baking dish with non stick spray and pour dressing into the pan

9. Bake 45-50 minutes

10. Remove from oven , serve , and enjoy !