Crockpot Cornbread Dressing (Southern Recipe)
Southern-style crockpot cornbread dressing that cooks fluffy, buttery, and foolproof in just 4 hours—an easy slow cooker dressing recipe perfect for Thanksgiving or Sunday dinner. Oven instructions included.
Servings 12
Calories 225kcal
Ingredients
- 4 ½ cups cornbread crumbled
- 14 ounces herb stuffing mix
- 10 ¾ ounces cream of chicken soup undiluted
- 14 ounces creamed corn
- 28 ounces chicken stock you might not use all of it
- 2 cups onion chopped
- 1 cup celery chopped
- 1 poblano pepper fire roasted and diced - optional but yummy
- 4 eggs beaten
- 1 tablespoon rubbed sage
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup butter cut up in small cubes
Instructions
- Stir together everything but the butter in a 6 quart slow cooker that you've greased.
- Dot with the butter.
- Cook, covered, on LOW for 4 hours or until cooked through and set.
- Fluff with fork if needed.
Oven Instructions
- Spay a baking dish with no-stick cooking spray.
- Mix cornbread cubes in a large bowl with the remaining ingredients.
- Put the dressing mixture in a prepared baking dish and cover with foil.
- Bake at 375 F for 50 minutes, or until cooked through.
Notes
Storage:
Remove crock pot dressing from the crock and refrigerate within two hours.
Leftover dressing can be stored, tightly covered, in the refrigerator for up to 3 days - or frozen for up to 3 months.
Tips:
- Make it ahead by combining the dry ingredients the day before in the crock. Cover and refrigerate overnight then finish the recipe the next day.
- 1 9x9-inch square of cornbread will make about 4 ½ cups of crumbled. If you have a little more or a little less it's fine.
- Use cornbread that's a day or two old for best results.
- This recipe was made in a 6 quart crockpot.
Nutrition
Calories: 225kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 629mg | Potassium: 254mg | Fiber: 1g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 11.9mg | Calcium: 60mg | Iron: 1.4mg
