No more room in the oven? Make your cornbread in a slow cooker and it'll be ready when you are.
Wouldn’t it be nice if you could bake a delicious side of cornbread without going through the hassle of dragging out the cast iron skillet or even turning on the oven?
What if you could bake a wonderful cornbread, with crispy edges and soft, fluffy interior, while you were out running errands?
Well, say hello to the slow cooker cornbread method!
The recipe I made here is really basic, but you could use any cornbread batter for this method. Even Betty Crocker cornbread mix would cook up just fine.
To start the batter, stir together the dry ingredients. I added some chili powder for a touch of spice, but it’s optional.
Then stir in the eggs and buttermilk. You can substitute normal milk, but I like the tang that buttermilk gives.
The batter should be thick, but barely pourable and spreadable.
You want to cook the cornbread on high in your slow cooker. The key to making sure you can easily get the cornbread out later: Melt some butter in the slow cooker first.
As the butter melts, spread it around the slow cooker and even up the edges a bit.
Then spread in your cornbread batter!
Cover this and cook it on high for about two hours. Go about your day!
When the cornbread is done, it’ll have beautiful crispy edges and fluffy texture.
You’ll want to let it cool a bit before serving it up – as a side dish for your chili or just slathering it with honey and butter!
Nick thinks bacon and maple were made to be together! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.