Slow-Cooker Jalapeño Cheddar Cornbread Dressing Tips, FAQ & printable recipe

Tips for success

For the best texture, use a slightly dry cornbread. If you have fresh cornbread, let it sit out overnight or bake it at 300°F (150°C) for 10 minutes to dry it out.

This prevents the dressing from becoming mushy. When crumbling the cornbread, aim for a mix of fine crumbs and small chunks to add texture to the final dish.

To make this recipe ahead, prepare the cornbread mixture and store it in the refrigerator for up to 24 hours before cooking. When you're ready to cook, simply transfer it to the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if the mixture is cold. This makes it a great option for busy holiday mornings.

Variations

• Vegetarian Version: Omit the chorizo and use vegetable broth instead of chicken broth. Add an extra cup of sautéed mushrooms and a can of drained black beans for a hearty, protein-packed dressing.
• Spicy Sausage Swap: Replace the fresh chorizo with hot Italian sausage or andouille sausage for a different flavor profile. Cook the sausage thoroughly and crumble it into the mixture.
• Add Corn Kernels: Add 1 cup of frozen or canned corn kernels to the cornbread mixture for extra sweetness and texture. This is a great way to use up leftover corn from your holiday meal.
• Cheese Variations: Swap the sharp cheddar for pepper jack cheese for an extra kick, or use a blend of cheddar and Monterey Jack for a creamier texture. Smoked gouda also adds a nice smoky flavor.

Storage and make-ahead

Fridge

Store leftover dressing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezer

Freeze the fully cooked and cooled dressing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350°F (175°C) oven for 15-20 minutes.

Leftover dressing can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a microwave-safe dish and heat in 30-second intervals until warmed through, or reheat in a 350°F (175°C) oven for 15-20 minutes.

The dressing can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This dressing is perfect for making ahead. Prepare the cornbread mixture as directed, but instead of cooking it, cover the slow cooker insert and refrigerate for up to 24 hours.

When ready to cook, place the insert in the slow cooker and cook on LOW for 4 hours, or until the dressing is set and the edges are golden. This allows you to get a head start on your holiday meal.

Serving ideas

Serve this cornbread dressing hot from the slow cooker, topped with fresh cilantro and diced red jalapeños for a pop of color and freshness. It pairs beautifully with roasted turkey, ham, or even as a vegetarian main dish. The spicy, cheesy flavors are sure to be a hit at any holiday table.

For a complete meal, serve the dressing alongside green beans, cranberry sauce, and mashed potatoes. The dressing's bold Southwestern flavor also works well with grilled meats or as a filling for stuffed peppers. Leftovers can be used to make a delicious breakfast hash or as a topping for salads.

Frequently asked questions

Recipe card

Slow-Cooker Jalapeño Cheddar Cornbread Dressing

Prep 20 minCook 3 h 30 minTotal 3 h 50 minServes 12

Ingredients

• 10 cups crumbled golden cornbread
• 1 lb fresh chorizo, casings removed
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1/2 cup diced pickled jalapeños
• 2 cups shredded sharp cheddar cheese
• 2 cups chicken broth
• Fresh cilantro, chopped, for serving
• Diced red jalapeños, for serving

Instructions

1. In a large skillet over medium heat, cook the chorizo, breaking it into small pieces, until browned and cooked through, about 8 minutes. Remove the chorizo with a slotted spoon and set aside. In the same skillet, sauté the onion and bell pepper until softened, about 5 minutes. Drain any excess fat.
2. In a very large bowl, combine the crumbled cornbread, cooked chorizo, sautéed onion and bell pepper, diced pickled jalapeños, and 1 1/2 cups of the shredded cheddar cheese. Toss gently to distribute the ingredients evenly.
3. Pour the chicken broth over the cornbread mixture and stir until the broth is absorbed and the mixture is evenly moistened. The texture should be like a thick batter, not soupy.
4. Lightly grease the insert of a 6-quart slow cooker. Transfer the cornbread mixture to the slow cooker and spread it into an even layer.
5. Cover the slow cooker and cook on LOW for 3 1/2 hours, until the dressing is set like a savory pudding and the edges are golden and bubbling.
6. Sprinkle the remaining 1/2 cup of shredded cheddar over the top of the dressing. Cover and cook for an additional 10 minutes, until the cheese is melted. Serve hot, topped with fresh cilantro and diced red jalapeños.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.