Crock-Pot Cornbread Recipe

4.38 from 32 votes

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.

Prep Time10

Cook Time2

Total Time2 10

Course: Breads

Cuisine: American

Keyword: 10 Ingredients Or Less, Cornbread, Easy Crock-Pot Recipes, Easy Recipes, Frugal Recipes

Crock-Pot Size: 3.5 Quart Crock-Pot, 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot

Servings: Servings

Calories: 296kcal

Author: Heidi Kennedy

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.

Nutrition