Crock Pot Cornbread Dressing
Get ready for the perfect Southern-style cornbread dressing in your Crock Pot! Jiffy mix makes this recipe super simple and oh-so-delicious. Perfect for holiday feasts or cozy family dinners.
Servings: 12
Calories: 553kcal
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.
Notes
I used two 8.5-ounce boxes of Jiffy and followed the instructions on the box for making the cornbread. Each box calls for one egg and 1/3 cup of milk. Cook the Jiffy cornbread with the two eggs and 2/3 cup of milk. Allow it to cool, and crumble it up. Leave it out uncovered so it can dry and get stale before adding it to your slow cooker.
Nutrition
Serving: 1 | Calories: 553kcal | Carbohydrates: 88g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 146mg | Sodium: 1347mg | Potassium: 270mg | Fiber: 4g | Sugar: 26g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 3mg