Skip the box of mix and turning on the oven and make up a batch of this from scratch Crock-Pot Cornbread! Super easy to make and tastes fantastic!
Slow Cooker Cornbread
This turned out light and moist still with the nice cornbread taste. I love cooking cornbread in the slow cooker because it means that I don’t have to heat up the oven. This is a cornbread recipe that my family really likes. We tend to serve it a lot with chili.
The combination is perfect!
Equipment Needed To Make This Crock-Pot Cornbread Recipe:
- 3.5 Quart Casserole Slow Cooker OR 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Mixing Bowls
- Liquid Measuring Cup
- Dry Measuring Cups And Measuring Spoons
- Silicone Spatula
- Non-Stick Cooking Spray
Special Diets
Low Calorie | Low Fat | Low Sodium | Low Sugar | Vegetarian
This recipe for Crock-Pot Cornbread is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Let’s Bake Some Other Breads In Our Slow Cookers!
- Crock-Pot Cheesy Garlic Pull Apart Bread
- Slow Cooker Irish Soda Bread
- Crock-Pot Chocolate Chip Banana Bread
- Slow Cooker Peanut Butter Bread
- Crock-Pot Pumpkin Cheesecake Bread
Crock-Pot Cornbread Recipe
Skip the boxed mix and make your own cornbread right in the slow cooker with this easy recipe. Making cornbread in the Crock-Pot is great for when you don’t want to heat up the oven (and the kitchen). You can bake this cornbread in either a 3.5 quart casserole slow cooker OR a larger 6 quart or larger slow cooker.
Ingredients
- 2 Cups Yellow Cornmeal
- 2 Cups All-Purpose Flour
- ½ Cup Granulated Sugar
- 2 Tablespoons Baking Powder
- 1 Teaspoon Kosher Salt
- 2 Cups Milk
- 2 Large Eggs
- ½ Cup Unsalted Butter ((1 stick), Melted)
Instructions
- Spray a 3.5 quart casserole slow cooker OR 6 quart or larger slow cooker insert with non-stick cooking spray or grease with butter.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt until combined.
- In a medium mixing bowl, whisk together the milk, eggs and melted butter.
- Add the wet ingredients to the dry ingredients and stir with a silicone spatula just until everything is moist. Avoid over stirring, a few lumps are okay.
- Pour batter into prepared slow cooker crock and place in the slow cooker cooking base.
- Place a clean kitchen towel or a double layer of paper towels between the slow cooker insert and lid.
- Cook on HIGH heat for 2 to 3 hours or until a toothpick inserted in the middle of the cornbread comes out clean.
- Cut into 12 servings and enjoy!
Notes
Because this is a Crock-Pot website, I don’t normally give oven or stove-top directions for my recipes. But because this is such a classic cornbread recipe you may just want to go ahead and save it to bake in the oven even if you don’t have a slow cooker. Oven Baking Directions: Preheat your oven to 425° F (218° C) and cook in a 9 by 13 inch baking dish for about 30 to 35 minutes or until toothpick inserted in the middle comes out clean. You can also cook this in two 8 inch square baking pans or two cast iron skillets. The cornbread will cook a little faster in smaller pans so check your cornbread at about 20 minutes and continue cooking only if it is not done yet. Â
Nutrition
Calories: 296kcal | Carbohydrates: 54g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 37mg | Sodium: 344mg | Potassium: 86mg | Fiber: 3g | Sugar: 9g | Vitamin A: 400IU | Calcium: 100mg | Iron: 2mg
Tried this recipe?Rate the recipe and then let us know how it was!
WOW! I have to admit I was real nervous making this because I have never made anything like this before in my crockpot but WOW….it was very good!
I’m excited to try all of your other recipes now, today I am making your Pork Chop one.
Thank you for posting all of these recipes, right now I only have a crockpot and a camping grill to cook with and this site has opened up a whole new world of recipes that I can cook!
glad to hear! we all understand that sometimes cooking in an oven or on a stove isnt an option. You would be amazed what you can do it the crock-pot.
Can you cook this on low for longer?
Shana, this recipe hasn’t been tested cooked on low. However, if you do try it on low, I would do maybe 4 hrs, and then check it. If it needs longer, I would check every 20-30 minutes until it is done. Let us know how it turns out for you!
Have you ever done this over chili, All in one crockpot?
We have a recipe for southwest tamale pie that is sort of like chili with cornbread on top! Check it out here: https://crockpotladies.com/recipe/crockpot-southwest-tamale-pie/
Surprisingly, this turned out well! I had my doubts though since I had never baked in a crockpot. Since we have a travel trailer I’m always looking for easy quick recipes for the crockpot. It’s particularly important when grocery stores are far away. My. cornbread turned out a bit dry as it was baking for 3-1/2 hrs. since I forgot about it.I would suggest checking at 2 hrs and go from there. All my ingredients were at room temp so probably that helped to cook more quickly too.
Thanks so much Alicia for your kind review of this recipe. I am so glad you enjoyed it!
Delightfully wonderful! Who knew crock-pot baking was a thing? Hot summer days here, I haven’t turned on my oven in a couple of weeks. I made half a recipe & used my little crock-pot. Crispy on the outside, tender moist on the inside. I gotta see what else the Crock-Pot ladies are up to!
Thank you Julie for the super kind review. We love knowing that you love our recipe. Baking in your slow cooker is perfect for hot summer days!