Crock Pot Cornbread Dressing

Cornbread dressing is made with leftover crumbled cornbread that is mixed with a liquid (usually chicken broth or milk) as well as eggs and seasoning. There are lots of variations but those are the most basic ingredients. According to author Toni Tipton-Martin (an expert in African American cooking), It is thought that cornbread dressing originated with enslaved Africans and was a variation of a dish they called "kush" which was made from crumbled cornbread or cornmeal mush.

Technically stuffing is what is "stuffed" inside the turkey as it cooks. Stuffing is usually made with stale bread cubes. Dressing is not cooked inside the turkey. It is cooked on its own in a separate dish and is made with cornbread.

*You can make a homemade cornbread or use a boxed mix as long as it equates to 8 cups. I prefer a more savory cornbread for this recipe instead of a sweet cornbread.
*You can use my recipe for Sweet Southern Cornbread if you'd like. Just double the recipe and bake in a 9"x 13" baking dish. Leave out the honey and only use a total of ½ cup of sugar.
*Alternatively, you could use my recipe for Bacon Cornbread. You would need to double that recipe and bake in a 9"x 13" baking dish. It is not a sweet cornbread recipe. I would also just cut out the step in this recipe where you add bacon to the batter since it's already in this cornbread recipe.

This should fit fine in a 6 quart crock pot. I think oval slow cookers work best. If you use a round and deep slow cooker, it may not cook as evenly.

Yes, you can use any of your favorite cream of soups for this recipe. If you are not a fan of two different ones you can just use one. We like the flavor of the two we have, but feel free to use what you like best. If you don't like using cream soups, you can make your own from scratch.

Yes. Spray a 9"x 13" baking dish with nonstick cooking spray. Bake at 350F degrees between 30-45 minutes. The timing depends on how full your oven is at the time. If you are cooking this with other Thanksgiving dishes, it will take a little longer to cook. If it starts getting too brown, just cover with aluminum foil. Or check out my other recipe for a traditional oven baked Southern Cornbread Dressing.

The top should be a light golden brown and most of the liquid should be absorbed. It shouldn't be mushy or jiggly. I will usually stick a knife or a fork all the way down and then pull up. If I'm getting cornbread mush on my fork or knife then its not ready.

Cornbread dressing can be frozen. Place leftovers in a freezer bag or freezer-safe container where it will keep for up to 3 months. Let defrost in the refrigerator overnight. You can reheat in the oven or microwave. Also, if not freezing, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.