Crockpot Cornbread Dressing
Free up oven space during the holiday season with this mouthwatering Crockpot Cornbread Dressing baked in a slow cooker. It’s a Southern tradition made easy!
Easy Crockpot Cornbread Dressing Recipe
Easy side dishes are the best during the busy holiday season. My kitchen, like yours, is super busy. I consider myself truly blessed, especially when it’s bustling with family and friends and lots of chatter. A little pre-planning means that we can all enjoy the day and I don’t spend every minute cooking and separate from all of the activity. This recipe is one that allows me to do just that, and I wanted to share the easy technique with you.
How to Make the Best Crockpot Cornbread Dressing
In the South, cornbread dressing is the gold standard. That’s not saying that some may prefer a bread stuffing with cranberries and nuts or apples and sausage, or a stuffed turkey. This recipe is a slow cooker twist on a holiday classic.
- Ingredients you’ll need to make homemade Crockpot Cornbread Dressing: Cubed cornbread, cubed white or wheat bread, chicken stock or broth, melted butter, onion, celery, green onions, sage, thyme, poultry seasoning, salt, black pepper, granulated garlic, cream of chicken soup and large eggs.
- Kitchen gadgets you’ll need: a 6 quart or similar size crockpot, sharp knife and chopping board, measuring cups and spoons a whisk, mixing bowls and paper towels to cover the opening of the crockpot.
- Keep in mind that slow cooking is a moist cooking environment, so this dressing won’t have a crusty top. If the liner of your crock pot is also oven safe, you could place it under the broiler for a few minutes at the end of cooking, if you prefer. Please reference the manufacturers guidelines and recommendations that’s specific to your appliance and keep things safe.
- Dry bread and cornbread makes the best dressing. Cube them both and leave them out on the counter on a pan overnight to dry out and you’ll be good to go.
- The purpose of the paper towels is to collect condensation that will form on the lid during the slow cooking process. It will absorb it, and prevent it from dripping back into the dressing and making it watery.
- You can cook this dressing on high or low, simply adjust the cooking time according to how your appliance performs.
- When in doubt, you can also test the center for doneness using a meat thermometer. It should register around 165°F.
- If you want to keep this recipe friendly for those who don’t eat meat, swap out cream of celery soup and vegetable stock in place of the cream of chicken soup and chicken stock.
- You can also make my cornbread dressing in a bundt pan or classic Southern cornbread dressing in a baking dish.
- Store leftover cornbread dressing chilled in the refrigerator for up top 3 days. Reheat in the microwave in single serving portions or in a 350°F oven covered with foil until heated through.
How to Make Your Own Cornbread for Southern Cornbread Dressing
If you need a basic recipe for cornbread, this is how you make it.
- Preheat the oven to 400°F.
- Place 1 Tablespoon vegetable shortening into a 9 or 10 inch cast iron or oven safe skillet and into the oven while it preheats, to melt.
- In a medium size mixing bowl, mix together 2 cups self-rising yellow cornmeal, 1 1/4 cup buttermilk, 2 large eggs and 1/4 cup melted butter or vegetable shortening. Mix well.
- Remove skillet from oven and swirl to coat bottom and sides. Pour cornbread batter into the skillet.
- Bake for 22-25 minutes, or until golden, puffed and a toothpick inserted into the center comes back clean.
- Cool completely.
- Cube and dry out for use in this recipe.
More Southern Style Crockpot Recipes to Make
On holidays, the oven goes into over time. To help free up oven space for dishes that are best when baked, add these options to your plans.
- Slow Cooked Turkey Breast works perfectly for a smaller gathering.
- This Slow Cooker Loaded Mashed Potato Casserole is dreamy!
- Slow Cooker Sweet Cornbread is a delicious side any time of year.
- Slow Cooker Creamed Corn with bacon.
- Slow Cooker Sweet Potato Casserole topped with gooey marshmallows and pecans.
- Slow Cooker Green Beans with Bacon from Mom on Timeout.
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Helpful Kitchen Items:
Crockpot Cornbread Dressing
Servings: 10 servings
Calories: 604kcal
Ingredients
- 6 cups cubed cornbread (See cook's note)
- 6 cups cubed white or wheat bread toasted or dried on the counter
- 1/3 cup salted butter
- 1 medium onion small diced
- 1 large rib of celery chopped
- 2 medium green onions chopped
- 1 Tbsp fresh sage chopped
- 3 tsp fresh thyme leaves divided use
- 2 tsp poultry seasoning
- 1 tsp garlic salt or plain salt
- 1 tsp black pepper
- 1/2 tsp granulated garlic
- 1 10 3/4 oz can cream of chicken or cream of celery soup
- 3 -4 cups chicken broth adjust according to how dry the cornbread and bread is when adding
- 2 large eggs
Instructions
- In a skillet over medium high heat sauté onion, celery and green onion with butter for 5 minutes, until softened. To the skillet add sage, 2 tsp thyme poultry seasoning, garlic salt, pepper and granulated garlic.
- In a large mixing bowl, whisk together eggs, soup and 3 cups broth. Add cooked vegetables, cornbread and bread to the bowl. Mix until fully moistened. (Depending on the dryness of the breads, add additional 1 cup broth. The mixture should be fairly wet.)
- Spray a 6 quart slow cooker or similar with cooking spray. Pour dressing evenly into slow cooker.
- Cover opening of slow cooker with doubled paper towels then place lid firmly on top. (This will prevent condensation from dripping back into the dressing.)
- Cook on high for 2 1/2 -3 hours or on low for 4-6. Uncover and let stand for 5 minutes.
- Garnish with reserved thyme and additional sage leaves before serving, if desired.
Notes
- If you want to remove the entire dressing to a platter for serving, before assembling in the slow cooker, line the slow cooker with two long folded over heavy duty pieces of foil. Place one along the length and one across the width of the slow cooker to provide “handles” to left from the slow cooker after cooking.
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If you need a basic recipe for cornbread, this is how you make it:
- Preheat oven to 400°F.
- Place 1 Tablespoon vegetable shortening into a 9 or 10 inch cast iron or oven safe skillet and into the oven while it preheats, to melt.
- In a medium size mixing bowl, mix together 2 cups self-rising yellow cornmeal, 1 1/4 cup buttermilk, 2 large eggs and 1/4 cup melted butter or vegetable shortening. Mix well.
- Remove skillet from oven and swirl to coat bottom and sides. Pour cornbread batter into the skillet.
- Bake for 22-25 minutes, or until golden, puffed and a toothpick inserted into the center comes back clean.
- Cool completely.
- Cube and dry out for use in this recipe.
Nutrition
Serving: 1serving | Calories: 604kcal | Carbohydrates: 93g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1271mg | Potassium: 274mg | Fiber: 5g | Sugar: 25g | Vitamin A: 502IU | Vitamin C: 2mg | Calcium: 284mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!
In your corn bread you say to use buttermilk can you use regular milk instead?
You can use whole milk. You can also make your own using yogurt or sour cream thinned with milk or add one tablespoon of lemon juice or white distilled vinegar to each cup of whole milk. Let stand for 5 minutes then stir and proceed with the cornbread recipe.
This is very similar to my mom’s recipe that she made and baked in the oven. I use a crockpot liner and make in the crockpot. I add a diced apple, some sautéed sausage and 1/2 tsp baking powder to mine.
If I make the cornbread recipe you provided, will one pan be enough for this dressing recipe?
The cornbread recipe will make enough for this crockpot cornbread dressing, yes.
This sounds awesome! We like our dressing very moist but seem to always make it too dry. This should be our answer.
Thanks for posting. I have saved so many of your recipes I need to set up a bigger file!
Hi Christly, thank you so much!