More About This Recipe
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!