Crock Pot Cornbread Dressing
Get ready for the perfect Southern-style cornbread dressing in your Crock Pot! Jiffy Corn Muffin Mix makes this recipe super simple and oh-so-delicious. Perfect for holiday feasts or cozy family dinners.
Prep Time: 10 minutes
Cook Time: 2 hours (on high temp) or 4 hours (on low temp)
Additional Time: 24 hours
Total Time: 2 hours and 10 minutes or 4 hours and 10 minutes + 24 hours
Servings: 12-14 servings
Preparation Level: Beginner +
What I Love About This Dressing
- The Jiffy cornbread dressing is budget-friendly.
- It’s perfect for the Thanksgiving and Christmas holidays–you can free up oven space with the Crock Pot.
- Picky eaters love this side dish. And it only takes 10 minutes to prep.
Ingredients
- Cooked and crumbled cornbread (Make it a day in advance so it will dry overnight).
- Cream of condensed chicken soup
- Creamed corn
- Onion diced
- Ribs of celery diced
- Eggs
- Chicken broth
- Poultry seasoning
- Salt and black pepper
- Butter, cubed
Get the full ingredient list with measurements at the bottom of the post in the recipe card.
How To Make The Dressing
Cook the Jiffy cornbread 24 hours before making the dressing. Leave it out to get dry and stale.
When you’re ready to cook the side dish, add all of the ingredients, except the cubed butter, to the slow cooker and mix well. Add the cubed butter to the top.
Place the lid on top of the cooker and cook at a low temperature for four hours or until it is done.
What To Serve With Slow Cooker Cornbread Dressing
- Slow Cooker Turkey Breast
- Canned cranberry sauce
- Ruth’s Chris sweet potato casserole
- Green bean casserole
Storage and Reheating Instructions
Store any leftovers in an airtight container and keep them refrigerated. To reheat, place the cornbread on a microwave-safe plate and microwave for 30 seconds to one minute or until the side dish is hot.
Crock Pot Cornbread Dressing
Ingredients
- 8 cups cooked and crumbled cornbread Make it a day in advance so it will dry and get stale overnight. I used Jiffy cornbread.
- 2-10.5 ounce cans cream of condensed chicken soup
- 14.75 can of creamed corn
- ½ onion diced
- 2 ribs of celery diced
- 4 eggs
- 2 cups chicken broth
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons butter cubed
Instructions
- Cook the Jiffy cornbread the day before according to the package directions. Let it cool and crumble it into pieces. Leave it out to get stale and dry for 24 hours.
- Add all of the ingredients (except the butter) to the Crock Pot and mix well.
- Place the cubed butter on top of the ingredients, cover with the lid, and cook on low for 4 hours or until done.
