Step 1

Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).

Step 2

Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.

Step 3

While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.

Step 4

Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.

Step 5

Pour the cornbread mixture into the skillet.

Step 6

Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.

Step 7

When the baking time has finished, allow the cornbread to cool for approx 10 minutes.

Step 8

Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.

Step 9

Grease an 8″ or similar-sized baking dish and set it aside.

Step 10

Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.

Step 11

With the lid off, melt ¼ cup of butter.

Step 12

Add the chopped onion, celery, thyme, rosemary, and sage.

Step 13

Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.

Step 14

Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.

Step 15

Remove the herb mixture from heat and set aside.

Step 16

Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don’t want the egg to cook from the residual heat and scramble!)

Step 17

While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.

Step 18

Gently fold in the cornbread cubes to coat with the egg.

Step 19

Pour in the cooled herb mixture into the egg mixture.

Step 20

Transfer the mixture to the pre-greased baking dish.

Step 21

Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.

Step 22

Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.

Step 23

Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).

Step 24

Serve cornbread dressing warm, and enjoy!

Step 25

Optional – serve with gravy on top.