Crockpot Cornbread Dressing
User Reviews
4.6
Crockpot Cornbread Dressing
Description
The Crockpot Cornbread Dressing recipe uses cubes of cornbread moistened in a mixture of eggs, cream of chicken and celery soups, chicken broth, chopped onions, and poultry seasoning. The wet ingredients gently incorporate the cornbread and half the crumbled bacon, which helps distribute flavor and moisture evenly. The slow cooker method allows the dressing to cook low and slow for several hours, producing a soft yet cohesive texture without drying out.
Butter cubes and the remaining bacon placed on top melt and crisp during cooking, adding richness and texture contrast. The broth-soaked cornbread base gives the dressing a hearty, classic taste suitable for traditional meals. The sweet-savory bacon and subtle seasoning provide depth to the dish.
This crockpot dressing can be served as a side at dinners and holiday meals, freeing oven space and hands-on cooking time. It can also be baked in a casserole dish as an alternative preparation, baking at 350°F for 40–45 minutes to achieve a similar finish.
Using a less sweet or moist cornbread base avoids overly soggy results. Cooking bacon and making cornbread a day ahead simplifies the process, letting flavors meld better in the slow cooker.
Ingredients
- 8 cups cornbread a whole 9x13 pan of cornbread
- 4 egg
- 1 yellow onion chopped, medium
- 1 1/2 tablespoons poultry seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt if you have a salt free poultry seasoning
- 10.5 ounce cream of chicken soup 1 can
- 10.5 ounce cream of celery soup 1 can
- 2 2/3 cups chicken broth or 21 ounces, 2 10.5 ounce cans
- 10 lices Bacon cooked and crumbled
- 1/4 cup butter 1/2 stick butter
Instructions
This recipe is designed for an 8 quart crockpot.
- Spray the inside of your slow cooker with non-stick spray.
- Cut your cornbread into cubes.
- In a large bowl whisk together the eggs, cream of chicken soup, cream of celery soup, chicken broth, onion, poultry seasoning and black pepper.
- Gently stir in the cornbread cubes onion and half of the bacon into the bowl of wet ingredients. Just mix enough to moisten the cubes, don't overmix.
- Pour the mixture into the slow cooker
- Cut the butter into small cubes. Then put the rest of the bacon on top and dot with the butter.
- Cook the dressing on low for 4-6 hours or high 3-4 hours.
Notes
- Make or buy cornbread the day before to let it dry slightly for best texture.
- Use a basic cornbread that is not overly sweet or moist to keep dressing consistency ideal.
- Cook bacon before starting to easily mix half inside and reserve half for topping.
- This dressing can also be baked in a 13 x 9 inch casserole at 350°F for 40-45 minutes as an oven alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 655kcal | 33% |
| Carbohydrates | 91g | 30% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 1701mg | 71% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 244mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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