Crock-Pot Coconut Cornbread

Coconut and cornbread meet for a tasty and unexpected combination in this recipe for Crock-Pot Coconut Cornbread! It’s delicious!

Slow Cooker Coconut Cornbread

My sister had gone to a party where the hosts had made cornbread with coconut added to it and she raved about it the next day with me on the phone.

So the next time I went to make cornbread for my family I decided to tweak my classic Crock-Pot Cornbread recipe and add some coconut to it to see how it turned out.

And the results…my family loved it!

The coconut really added something different flavor-wise. Some what tropical but yet nutty.

Served warm right out of the slow cooker with some butter and a little drizzle of honey. Oh my!

Give this recipe a try I think you are going to really like it!

Equipment Needed For Crock-Pot Coconut Cornbread Recipe:

• 3.5 Quart Casserole Slow Cooker OR 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
• Mixing Bowls
• Dry Measuring Cups & Spoons
• Liquid Measuring Cup
• Whisk
• Silicone Spatula
• Kitchen Towel Or Paper Towels

Common Questions:

Is The Coconut In This Corn Bread Recipe Sweetened Or Unsweetened?

I used unsweetened shredded coconut in this recipe, however you can use the sweetened variety and the finished cornbread will be a little bit more sweeter.

How Long Can I Keep The Finished Cornbread After It Has Been Baked In The Slow Cooker?

Once cooked, you can store the finished cornbread by wrapping it or covering it with plastic wrap (I like Glad Press’n Seal Plastic Food Wrap) and store it on the counter-top for up to 2 days or in the refrigerator for up to 4 days.

Can I Use White Corn Meal Instead Of Yellow Corn Meal In This Recipe?

Sure! White corn meal can easily be substituted for any recipe using yellow corn meal, including this coconut corn bread. The only difference will be the color of your finished cornbread.

More Fantastic Crockpot Bread Recipes:

• Crock-Pot Coconut Banana Bread
• Slow Cooker Nutella Banana Bread
• Crock-Pot Pumpkin Cheesecake Bread
• Slow Cooker Cheddar Garlic Bread
• Crock-Pot Chocolate Chip Banana Bread

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Crock-Pot Coconut Cornbread Recipe

The addition of shredded coconut adds a twist to this classic homemade cornbread that is baked right in your slow cooker. The coconut adds a tropical sweetness and nuttiness that you are going to love.

Print Recipe Crock-Pot Coconut Cornbread Recipe The addition of shredded coconut adds a twist to this classic homemade cornbread that is baked right in your slow cooker. The coconut adds a tropical sweetness and nuttiness that you are going to love.

Rating	Votes: 3 Rating: 5 You: Rate this recipe!
Servings	12Servings
Prep Time	10Minutes
Cook Time	2 - 3Hours

Ingredients

• 2 Cups Yellow Cornmeal
• 2 Cups All-Purpose Flour
• 1 1/2 Cup Shredded Coconut
• 1/2 Cup Granulated Sugar
• 2 Tablespoons Baking Powder
• 1 Teaspoon Kosher Salt
• 2 Cups Milk
• 2 Large Eggs
• 1/2 Cup Unsalted Butter (1 Stick), Melted

Servings: Servings

Ingredients 2 Cups Yellow Cornmeal 2 Cups All-Purpose Flour 1 1/2 Cup Shredded Coconut 1/2 Cup Granulated Sugar 2 Tablespoons Baking Powder 1 Teaspoon Kosher Salt 2 Cups Milk 2 Large Eggs 1/2 Cup Unsalted Butter (1 Stick), Melted Servings: Servings

Rating Votes: 3 Rating: 5 You: Rate this recipe! Servings 12Servings Prep Time 10Minutes Cook Time 2 - 3Hours

Instructions

1. 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.
2. In a large mixing bowl, combine the cornmeal, flour, coconut, sugar, baking powder and salt until combined.
3. In a medium mixing bowl, whisk together the milk, eggs and melted butter.
4. 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.
5. Pour batter into prepared slow cooker crock and place in the slow cooker cooking base.
6. Place a clean kitchen towel or a double layer of paper towels between the slow cooker insert and lid.
7. Cook on HIGH heat for 2 to 3 hours or until a toothpick inserted in the middle of the cornbread comes out clean.
8. Cut into 12 servings and enjoy!

Recipe 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.

Nutrition Information

Calories: 598kcal, Total Fat: 30g, Saturated Fat: 23g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.5g, Cholesterol: 52mg, Sodium: 467mg, Potassium: 112mg, Carbohydrates: 79g, Dietary Fiber: 8g, Sugars: 14g, Protein: 11g, Vitamin A: 11%, Calcium: 13%, Iron: 18%

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