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Homemade Slow-Cooker Cornbread

Name: Homemade Slow-Cooker Cornbread
Prep time: 15 min
Total time: 3 h
Yield: 8
Cuisine: Southwestern
Ingredients: 2 tablespoons unsalted butter; 1 1/2 cups cornmeal; 1 1/2 cups Gold Medal™ all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 teaspoon chili powder (optional); 2 cups buttermilk; 2 large eggs

2 Ratings

2 Reviews

Prep 15 min
Total 3 hr 0 min
Servings 8

You can bake delicious cornbread in your slow cooker to save time or just to keep the oven off!

By Macheesmo

Updated March 7, 2017

Ingredients

2 tablespoons unsalted butter
1 1/2 cups cornmeal
1 1/2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon chili powder (optional)
2 cups buttermilk
2 large eggs

Steps

1

Melt unsalted butter in a 5-6 quart slow cooker on high heat.
2

Stir together cornmeal, flour, sugar, baking powder, salt, and chili powder in a medium mixing bowl. Then stir in buttermilk and eggs. The batter should be thick, but barely pourable and spreadable.
3

Spread melted butter around in slow cooker so it coats the bottom of the cooker. Pour in cornbread batter and spread evenly.
4

Cover the slow cooker and cook on high for 2 hours.
5

Let cornbread cool slightly and serve with a spoon.

For a more complex cornbread, feel free to fold in additional ingredients like sweet corn, diced jalapenos, or even crispy bacon.

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 60

Total Fat: 6g; 9%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 60mg; 20%

Sodium: 630mg; 26%

Potassium: 190mg; 6%

Total Carbohydrate: 48g; 16%

Dietary Fiber: 2g; 7%

Sugars: 7g

Protein: 8g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 20%; 20%

Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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 here is really basic, but you could use any cornbread batter for this method. Even Betty Crocker cornbread mix would cook up just fine. You can add some chili powder for a touch of spice, but it’s optional. You can also substitute normal milk, but buttermilk adds a nice tang. 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!