Rating: 4 stars
19 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 6
  • 5 star values: 9

An easy, deliciously warm, and filling side dish. Serve it with your favorite roasted chicken recipe.

Recipe by Southern Living November 2010

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Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Recipe Summary

total:
4 hrs 20 mins
Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a large bowl.

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  • Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.

  • Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.

  • TRY THIS TWIST!

  • Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step

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