Cornbread Dressing

This Cornbread Dressing is a moist, buttery slow cooker side made with crumbled cornbread, creamed corn, cream of chicken soup, sauteed onion and celery, and savory sage.

Course Side Dish

Cuisine Southern

Keyword Cornbread Dressing

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 646kcal

Author Jason Decker

Ingredients

6 tablespoons unsalted butter thinly sliced, divided
1 large sweet onion finely diced
1 cup celery finely diced
8 cups cooked cornbread crumbled
14 ounce can creamed corn
10.5 ounce can cream of chicken soup
2 cups chicken broth
4 large eggs beaten
1 tablespoon dried parsley
1 ½ teaspoons ground sage
1 teaspoon garlic salt
½ teaspoon ground black pepper

Instructions

Spray a 5 quart or larger slow cooker with cooking spray.
In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the onion and celery, cooking, stirring occasionally, until softened, 8-10 minutes.
6 tablespoons unsalted butter, 1 large sweet onion, 1 cup celery
Add the cornbread, creamed corn, cream of chicken soup, chicken broth, eggs, parsley, sage, salt and pepper.
8 cups cooked cornbread, 14 ounce can creamed corn, 10.5 ounce can cream of chicken soup, 2 cups chicken broth, 4 large eggs, 1 tablespoon dried parsley, 1 ½ teaspoons ground sage, 1 teaspoon garlic salt, ½ teaspoon ground black pepper
Add the cooked onion and celery.
Stir ingredients in the slow cooker to combine.
Place the additional butter on top of the dressing mixture.
Cover the slow cooker with the lid. Cook on high for 3-4 hours or low for 5-6 hours, until the cornbread dressing is cooked through and the center is no longer wet.
Serve immediately.

Notes

Sauté the Veggies: For added depth of flavor, sauté the celery and onion in a tablespoon of butter over medium heat before adding them to the slow cooker. This helps to soften them and brings out their natural sweetness.
Use Homemade Stock: If you have homemade chicken stock or turkey broth, use it! It’s a great way to add richer flavor to the dressing.
Check Consistency: If the dressing seems too dry during cooking, add a bit more broth. If it’s too wet, cook it uncovered for the last 30 minutes.
Keep It Warm: Once cooked, keep the slow cooker on the warm setting until you’re ready to serve. This ensures your dressing stays at the perfect temperature throughout your meal.
Test for Doneness: The center should be set and no longer wet when it’s done. The edges may be golden brown, and the dressing should have a fluffy texture.
Make Ahead: You can prepare the cornbread mixture the night before. Combine all ingredients except the butter and store it in the refrigerator. In the morning, add the mixture to the slow cooker, top with butter pats, and start cooking.

Nutrition