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Cornbread dressing is a staple side dish for Thanksgiving and Christmas dinner. Instead of taking up room in the oven, this cornbread dressing is cooked in the crock-pot. So the oven can be free for the turkey and other side dishes. This dressing is delicious using homemade cornbread. You can prepare the cornbread the day before and put the dressing together in the crock-pot in the morning to be ready for Thanksgiving dinner.
The cornbread is simple to make and you can prepare it the day before to save on time and room in the oven. You can also use your favorite cornbread recipe or a boxed cornbread for this. Crumble the cooked cornbread into a large crock-pot. Cook the diced onion and celery in melted butter to soften them. Add the vegetables along with vegetable broth and poultry seasoning to the crumbled cornbread and mix to evenly coat. Cover with the lid and let cook until lightly browned and cooked through.
Crock-Pot Cornbread Dressing
Ingredients
- 2 cups all-purpose flour
- 2 cups cornmeal
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 6 teaspoons baking powder
- 1 cup milk
- 2 teaspoons white distilled vinegar
- 2 large eggs
- 2/3 cup vegetable oil
- 1/2 cup butter
- 1 large onion, diced
- 4 stalks celery, diced
- 2 cups vegetable broth
- 1 tablespoon poultry seasoning
Instructions
- Preheat oven to 350 F. In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together milk and vinegar. Pour the milk mixture, eggs and vegetable oil into the dry ingredients, whisk until smooth.
- Pour the cornbread mixture into a large greased baking dish. Bake for 30 minutes. Let cool. Crumble cornbread into a large greased crock-pot. In a small saucepan over medium heat, melt butter.
- Add in diced onion and diced celery. Cook until softened. Mix cooked vegetables with cornbread and pour in vegetable broth and season with poultry seasoning. Combine all ingredients together in crock-pot. Cover and let cook on low for 4-5 hours, or on high for 2-3 hours.