Ingredients
The following ingredients have 4 Servings
- 8 cups cubed cornbread ((I just use a whole 9"x 13" pan of cornbread))
- 4 large eggs
- 1 medium onion, (diced)
- 1 ½ Tablespoons poultry seasoning
- ½ teaspoon black pepper
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of celery soup
- 2 (10.5 ounce) cans chicken broth
- 10 slices bacon cooked and crumbled ((optional))
- ¼ cup salted butter
Instruction
- Spray the inside of a 6-quart oval slow cooker with non-stick spray.
- In a large bowl whisk together the eggs, seasonings, soups and broth.
- Gently stir in the cubed cornbread and half of the bacon.
- Pour the mixture into the crock pot. Spread it out evenly.
- Place the remaining bacon on top and dot evenly with the butter.
- Cook on low for 4-6 hours or high 3-4 hours. Cornbread is done with the edges are golden brown and the mixture is not longer wet. Turn slow cooker to the "keep warm" setting until ready to serve.
