Best 9 Crock Pot Cornbread Recipes

Creating a moist and fluffy crock pot cornbread is an art form that combines the right ingredients, the perfect cooking temperature, and a keen eye for detail. Whether you prefer a sweet or savory cornbread, this versatile dish can be customized to suit your taste buds. From traditional Southern recipes passed down through generations to modern twists that incorporate unique flavors, the world of crock pot cornbread is an adventure waiting to be explored. With careful attention to each step and a willingness to experiment, you can craft a cornbread that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CROCK POT CORNBREAD DRESSING

Crock Pot Cornbread Dressing image

This is absolutely the best dressing I have ever had and so simple to make. Put it in the crock pot and forget it. Hope you enjoy (Update) I have also made this with Rita's Corn Bread with Jalapeno & Cheddar Cheese recipe #50379 and just left out the cheddar cheese and it turned out great)Update: I omitted the salt after SusieD's review. Just add to your liking. I have recently made this and added chopped up chicken to it and it's excellent.

Provided by Nimz_

Categories For Large Groups

Time 4h15m

Yield 14-16 serving(s)

Number Of Ingredients 11

Ingredients

6 cups cornbread, . (cooked, The box cornbread mixes such as jiffy will make this sweeter)
8 slices day old bread
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 tablespoons sage or 1 1/2 tablespoons poultry seasoning
1/2 teaspoon black pepper
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans chicken broth or 2 (10 1/2 ounce) cans turkey broth
1/4 cup butter
salt

Steps:

Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
Crumble the breads.
Add all other ingredients except butter. Salt to taste.
Pour into a sprayed crock pot.
Dot with butter.
Cover and cook on high for 2 hours or on low for 4 hours.

CROCK POT CHICKEN & CORNBREAD DRESSING

Crock Pot Chicken & Cornbread Dressing image

I love how easy this recipe is to put together. I have served this with a Apple-Cranberry Compote, and the meal reminds of Thanksgiving without all the work.

Provided by Naner

Categories Breads

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves
1 (10 1/2 ounce) can cream of chicken soup, undiluted (Fat Free or regular)
1 1/4 cups water
1/4 cup butter, melted
1 (6 ounce) package cornbread stuffing mix

Steps:

Place chicken in greased crock pot.
Pour undiluted soup on top of chicken.
In a medium sized bowl, combine cornbread stuffing, butter and water.
Mix until well combined, then spoon over the chicken.
Cover and cook on low for 4 hours or until juices run clear.

EASY HOMEMADE CORNBREAD DRESSING IN THE CROCK POT

Easy Homemade Cornbread Dressing in the Crock Pot image

Charlyenne is right... this is an easy cornbread dressing recipe. It's full of all the savory flavors you'd expect in dressing. The ease of cooking it in the slow cooker helps free up oven space for other holiday recipes. Would you believe we were out of cooking bags and so was the store? So if this happens to you, too, make sure...

Provided by Charlyenne Crawford

Categories Other Side Dishes

Time 4h

Number Of Ingredients 13

Ingredients

3 pkg Martha White cornbread mix
2 box Stove Top turkey stuffing
1 Tbsp sage
1 Tbsp poultry seasoning
1 tsp black pepper
3 Tbsp butter or margarine, melted
2 can(s) chicken broth, 14.5 oz each
2 can(s) cream of chicken soup, 10.5 oz each
6 eggs, beaten
1 1/2 c chopped onion
1 1/2 c chopped celery
1/2 stick butter or margarine, sliced into pats
1 bag(s) Crock Pot cooking bag

Steps:

1. Cook your cornbread a day or two before you need it. Once cooked, crumble and spread on a cookie sheet to dry.
2. In a small bowl, mix melted butter, broth, soup, and eggs. Set aside.
3. In a large bowl, add cornbread, stuffing, sage, and poultry seasoning. Mix well. Add onions and celery. Mix well. This recipe does not need added salt.
4. Add wet ingredients to dry ingredients. Mix well.
5. Place a cooking bag in Crock Pot. Pour dressing into the bag. Place sliced margarine on top of the dressing. (I used half a stick.) Cover and cook on low for 4 hours.

CROCK POT CORNBREAD BEEF CASSEROLE

Crock Pot Cornbread Beef Casserole image

Make and share this Crock Pot Cornbread Beef Casserole recipe from Food.com.

Provided by Audrey M

Categories One Dish Meal

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs lean ground beef, cooked
19 ounces dark red kidney beans, drained and rinsed
1 medium onion, chopped
1 jalapeno pepper, chopped
1 cup frozen corn
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 tablespoon brown sugar
2 tablespoons hot sauce
1 cup taco sauce
1 cup shredded sharp cheddar cheese
8 1/2 ounces jiffy box cornmeal mix

Steps:

Cook ground beef and drain.
In a large bowl, combine all ingredients except cheese and cornbread mix.
Cover and cook on Low for 3 to 4 hours.
Prepare cornbread batter and set aside until batter thickens.
When batter is thicken, sprinkle cheddar cheese on top of beef mixture in crock pot and then top with cornbread batter.
Cover and cook on High 30 minutes or until cornbread is cooked through.

CROCK POT CORNBREAD

Crock Pot Cornbread image

Make and share this Crock Pot Cornbread recipe from Food.com.

Provided by Shirl J 831

Categories Breads

Time 3h5m

Yield 1 loaf

Number Of Ingredients 8

Ingredients

1 1/4 cups flour
3/4 cup yellow cornmeal
1/4 cup sugar
4 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
1/3 cup melted butter

Steps:

Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl.
Add the egg, milk and melted butter. Stir until just moistened.
Place batter in a 2 quart greased can.
Place can on rack or trivet in bottom of crock pot.
Cover; cook on high for 2-3 hours.

Nutrition Facts : Calories 1875.7, Fat 80, SaturatedFat 46.6, Cholesterol 408.2, Sodium 4619.4, Carbohydrate 256.3, Fiber 10.9, Sugar 51.4, Protein 38.5

AMISH CHICKEN & CORNBREAD STUFFING FOR THE CROCK POT OR OVEN

Amish Chicken & Cornbread Stuffing for the Crock Pot or Oven image

This is really delicious, one of my favorite crock pot recipes that can as easily be made as a casserole and baked in the oven. It lends itself easily to your favorite variations. I did not include boiling the chicken in the time since that is an option, and you can use already prepared cooked chicken, and I listed the time for oven baking, not the crock pot version. You can either cook a whole chicken in water with your favorite seasonings to make the broth, or use cooked chicken use canned broth. Works well either way. I've had it a long time and can't remember the source.

Provided by Charmed

Categories Chicken

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 loaf pan cornbread, crumbled (8x8-inch)
6 slices bread, crumbled
1/4 lb Ritz crackers or 1/4 lb saltine crackers, crumbled
1/2 cup butter or 1/2 cup margarine
1 cup coarsely chopped onion
1 cup coarsely chopped celery
2 teaspoons bell seasoning (or other chicken seasoning with a thyme and sage type mixture)
salt and pepper, to taste
4 1/2 cups chicken broth (or broth made from a whole chicken, approximate measure, see recipe)
4 eggs, beaten
1/2 cup milk
1/2 teaspoon baking powder
3 -4 cups diced cooked chicken (or the meat from one whole chicken, about 4 to 4 1/2 lbs, cooked with water and seasonings to make)
3/4 cup dried cranberries (optional)

Steps:

If you're using a whole chicken cook the chicken for an hour in water to cover seasoned with your favorite seasonings; remove chicken from the broth and retain both; allow to cool and remove the chicken from the bones and dice.
Put the cornbread, bread, and crackers in a large bowl.
Saute the onions and celery in the butter.
Pour this into the bread& cracker crumbs, add the seasoning and mix well.
Pour enough broth into the mixture to just moisten.
Add the eggs, milk and enough broth to make a very slushy mixture.
Add the chicken (and dried cranberries if using) and mix well.
Pack this tightly into a crock pot or baking dish large enough to hold the mixture.
For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer.
For oven: Cover with lid or tin foil and bake at 350 for an hour; uncover and bake another 15 to 30 minutes until baked through and top is lightly browned.

SPINACH GORGONZOLA CORNBREAD (CROCK POT)

Spinach Gorgonzola Cornbread (Crock Pot) image

Make and share this Spinach Gorgonzola Cornbread (Crock Pot) recipe from Food.com.

Provided by barefootmommawv

Categories Breads

Time 1h38m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 1/2 ounce) boxes cornbread mix (any brand)
3 eggs
1/2 cup cream
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 cup crumbled gorgonzola
1 teaspoon ground black pepper
paprika (optional)

Steps:

Coat Crock pot slow cooker with nonstick cooking spray.
Mix all ingredients in medium bowl. Pour batter into crock pot slow cooker.
Cover; cook on High 1 1/2 hours. Sprinkle to with paprika for more colorful crust, if desired.
Let bread cool completely before inverting onto serving platter.
***** Note ******.
Cook only on High setting for proper crust and texture.

CROCK POT CORNBREAD DRESSING

Crock Pot Cornbread Dressing image

Make and share this Crock Pot Cornbread Dressing recipe from Food.com.

Provided by Nancy Sneed

Categories Thanksgiving

Time 4h30m

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 8 inch pan cornbread
8 slices day old bread
4 eggs
1 medium chopped onion
1 teaspoon salt
2 cans cream of chicken soup
1/2 cup chopped celery
1 1/2 teaspoons sage
2 tablespoons margarine
2 cans chicken broth
1/2 cup chopped green pepper (optional)

Steps:

Break up bread.
Mix all ingredients with bread, except margarine.
Pour into crock-pot, dot margarine on top.
Cover and cook on high for 2 hours or on low for 4 hours.

Nutrition Facts : Calories 151.2, Fat 7.5, SaturatedFat 2.1, Cholesterol 66.1, Sodium 987.8, Carbohydrate 13.6, Fiber 0.7, Sugar 1.8, Protein 6.7

TURKEY POT PIE WITH CORNBREAD CRUST FOR THE CROCK POT

Turkey Pot Pie With Cornbread Crust for the Crock Pot image

Make and share this Turkey Pot Pie With Cornbread Crust for the Crock Pot recipe from Food.com.

Provided by Bekah

Categories Savory Pies

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

2 lbs boneless turkey breast, cut into 1/2 inch cubes
2/3 cup flour, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, peeled and chopped
2 onions, chopped
2 cups frozen peas and carrots or 2 cups mixed vegetables
2 garlic cloves, minced
1 (4 ounce) can mushrooms, drained
2 cups chicken broth
1/4 cup sherry wine
1 cup flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/4 cup vegetable oil
2 tablespoons sugar
1 egg, beaten
1 cup milk

Steps:

combine 1/4 cup flour, salt, pepper, cayenne pepper in a bowl.
Toss turkey with the flour/spice mixture and place in crock pot.
Add carrots, potatoes, onions, peas and carrots, garlic and mushrooms.
Pour broth and sherry over all and stir to blend, Cover and cook on high 4-5 hours or on low 7-9.
Turn crock pot to high while preparing the cornbread.
Preheat oven to 400.
Blend remaining 1/3 cup flour with 1/3 cup cold water and stir until smooth, then blend into the stew in the pot.
Cook, stirring occasionally, 15 minutes or until thickened.
Cornbread:.
Combine flour, cornmeal, baking powder, salt and sugar in mixing bowl.
Blend in egg, milk and oil.
Pour over the thickened stew.
Take removable stoneware out of the crock pot and place in heated oven.
Bake for 15-20 minutes or until the cornbread is brown.
Allow to stand 15 minutes before serving.

Tips:

When choosing cornmeal, opt for a finely ground variety for a smooth, even texture.
Buttermilk adds a tangy flavor and helps to keep the cornbread moist. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
For a crispy crust, use a cast iron skillet or a cornbread pan. If you don't have either of these, you can bake the cornbread in a 9x9 inch baking pan.
To test if the cornbread is done, insert a toothpick into the center. If it comes out clean, the cornbread is done.
Let the cornbread cool for a few minutes before serving. This will help it to hold together better.

Conclusion:

Crock-Pot cornbread is a delicious and easy side dish that can be enjoyed with any meal. With a few simple ingredients and a little bit of time, you can have a warm, fluffy loaf of cornbread that the whole family will love. So next time you're looking for a quick and easy side dish, give crock-Pot cornbread a try. You won't be disappointed!

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