This Crock Pot Cornbread Dressing is a delicious side dish that is made with simple ingredients. Perfect for your next holiday meal!
A SOUTHERN CORNBREAD SIDE DISH
This Crock Pot Cornbread Dressing is one of my favorites. In the south, we love our cornbread and will take any opportunity to use it in any way we can. It is delicious, filling and super easy to throw together. Making this side dish in your slow cooker saves space in your kitchen to make all those other goodies for your holiday meal. If you've never tried making cornbread dressing or you are just looking for a simple cornbread side dish, you have to try my Crock Pot Cornbread Dressing recipe.
FREQUENTLY ASKED QUESTIONS:
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. If you don't want to use a slow cooker, this can be made in an oven. 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.
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- poultry seasoning
- cream of chicken soup
- cream of celery soup
- chicken broth
- bacon (optional)
HOW TO MAKE CROCK POT CORNBREAD DRESSING:
Spray the inside of a 6-quart oval slow cooker with non-stick spray. Cut the cornbread into cubes. In a large bowl whisk together the eggs, seasonings, soups and broth.
Gently stir in the cornbread and half of the bacon.
Pour the mixture into the crock pot. Place the remaining bacon on top and dot with the butter.
Cook on low for 4-6 hours or high 3-4 hours.
Serve and enjoy!
CRAVING MORE RECIPES?
CROCK POT CORNBREAD DRESSING
- 8 cups cubed cornbread (I just use a whole 9"x 13" pan of cornbread)
- 4 large eggs
- 1 medium onion, diced
- 1 ½ Tablespoons poultry seasoning
- ½ teaspoon black pepper
- 1 10.5 ounce can cream of chicken soup
- 1 10.5 ounce can cream of celery soup
- 2 10.5 ounce cans chicken broth
- 10 slices bacon cooked and crumbled (optional)
- ¼ cup salted butter
- Spray the inside of a 6-quart oval slow cooker with non-stick spray.
- In a large bowl whisk together the eggs, seasonings, soups and broth.
- Gently stir in the cubed cornbread and half of the bacon.
- Pour the mixture into the crock pot. Spread it out evenly.
- Place the remaining bacon on top and dot evenly with the butter.
- Cook on low for 4-6 hours or high 3-4 hours. Cornbread is done with the edges are golden brown and the mixture is not longer wet. Turn slow cooker to the "keep warm" setting until ready to serve.
- This can be frozen, see my tips above.
- Use at least a 6 quart crock pot.
- You can use a homemade cornbread or boxed mix.