Prep Time
15 Mins
Cook Time
4 Hours
Yield
Makes 12 to 16 servings
Photo: Lee Harrelson; Styling: Jan Gautro

How to Make It

Step 1

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.

Step 2

Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.

Step 3

Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest.

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