Did you know that you can bake cornbread in the slow cooker? It’s super easy and it’s a great way to bake in the summer since the crockpot won’t heat up your kitchen like the oven does. The cornbread comes out super moist too! This cornbread is perfect for a potluck or a side dish with your dinner.
You can use whatever cornbread recipe you want (I’ve written my recipe below) and it should turn out great. I like to line the back of my slow cooker with foil because it keeps the cornbread from burning on the edges. Most slow cookers have a “hot spot” which gets warmer than the other edges. Most of the time the hot spot is in the back of the slow cooker–the opposite side of the controls. Next I trace the bottom of my slow cooker onto a piece of parchment paper and then cut it out.
I place the oval piece of parchment paper into the bottom of my slow cooker. Then I spray the sides of the slow cooker with a little non-stick cooking spray. That way it will be easy to get the cornbread out of the slow cooker intact.
Pour the cornbread batter into the bottom of the slow cooker (on top of the parchment paper). Cover the slow cooker and cook on high for 1 1/2 hours to about 2 hours (depending on your slow cooker). Then you’ll be able to turn your slow cooker over onto a platter and get the cornbread out easily.
The cornbread will be super moist and is delicious served hot with butter and honey!
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How to Make Cornbread in the Slow Cooker
- Cook Time: 1 1/2 hours
- Total Time: 0 hours
- Yield: 8 servings 1x
Description
An easy recipe for cornbread that you bake in your slow cooker.
Ingredients
Scale
- 1 cup yellow corn meal
- 1 cup flour
- 1/4 cup white sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable or canola oil
Instructions
- In a bowl whisk together the corn meal, flour, sugar, baking powder and salt.
- Add in the milk, egg, oil and stir until combined. Do not overmix.
- Line the hot spot of your slow cooker with a double layer of foil. Cut out a piece of parchment paper that will fit in the bottom of your slow cooker. Place the parchment paper in the bottom of the crock. Spray the sides of the slow cooker with some non-stick cooking spray.
- Pour the batter into the bottom of the slow cooker.
- Cover and cook on HIGH for 90 minutes-2 hours. Use a toothpick to check for doneness. Insert the toothpick into the middle of the cornbread. If it comes out clean, it’s done. Let the bread cool for about 10 minutes. Place an oval platter upside down on top of the crock. Quickly flip the crock over so that the cornbread falls onto the top of the platter. Cut and serve.
Notes
I used a 6 quart slow cooker.
- Method: Slow Cooker
Awesome. Put in some creme cheese stuffed jalepenos came out perfect. I left out the bacon for the grease but omg amazing
★★★★★
I bet that had awesome flavor!
The cornbread had a weird texture… like a slab of something weird. Lol. Not sure how to word it. But it had no flavor. Although I could only manage a small piece. Double checked that I added the sugar and all other ingredients exact. It’s not something I would make again. ( my dogs liked it. 😉 Not sarcastically. But they ate it. I seem to be the only one who didn’t like the cornbread in a crockpot though. Looking at the reviews. My oven cornbread is perfect, but unfortunately my oven is out right now. Which is why I used the crockpot. The post does look beautifully though.
★
You used the wrong butter.
Thanks for receipe Karen! I replaced the cornmeal with farina and used almond flour instead of all-purpose. I also used raw sugar instead of white sugar and used coconut oil instead of canola. I lined entire pot with aluminum foil, placed pot top and closed foil at the top to seal in steam. I followed remaining instructions. The bread was moist and delicious. Baking again for tonight’s dinner🤗
★★★★★
So glad that it worked well for you!
I doubled the recipe for my larger slow cooker and it came out bitter. I did it again without doubling the baking powder and it came out great.
★★★★
Thank you so much for letting me know!
I have a set of Corning Ware “grab it” bowls (they each have a stub handle). I sprayed 3 with Pam and poured the batter in them. I placed two on the bottom on my 6qt Crock Pot, with the handles touching. I stacked the third bowl on top of the stub handles of the other two. I make mini meat loaves the same way in my 6qt Crock Pot. No need to use parchment paper. Thanks for the recipe!
What a cleaver idea! I never considered making a cornbread in my slow cooker, because I figured that the taking it out part, would be daunting! This is such an easy way to solve my dilemma!! Perfect – easy – delicious! Doesn’t get much better then this! Thank you – and, this is a “trick” that can be used, beyond cornbread.
Adele
★★★★★
Thanks Adele! Yes I’ve used this trick for cakes too. It works great 🙂
I love cornbread made with buttermilk. Can it be used in this recipe?
I think that would be amazing!
Do you have suggestions for making this at high altitude? Around 7k above sea level?
Well that’s a good question. I would use 3 1/2 tsp of baking powder instead of 4 and maybe add a Tbsp of milk. It may need more time to bake as well. Good luck!
Would I cut this recipe in half for a 3.5l slow cooker?
If you can find a dish that will fit in your slow cooker than you can keep the recipe the same but I’m assuming that you’ll need to halve it and use a smaller dish!
I tried it in my 3.5l slow cooker and it turned out fine. It’s just a bit thicker.
Hey there,
Great recipe. Any idea what the calories per serving size is on this recipe?
I’m not sure! If you go to this website and plug in the info you can find out: http://caloriecount.about.com/cc/recipe_analysis.php
Could you Cooke this on low for a longer period of time? Maybe on low for 4 hours?
I’m sure you could..I’ve never tried myself so I can’t be 100% sure but I bet it would be fine.
Got a new 6.5 slow cooker..Some say can use an aluminum cake pan ..so may try that too and see what happens..sounds good with pot of beans . slow cooker uses little power electricity as I use electric heat.
Totally! I bet it will be great. 🙂
Can the batter be made ahead of time? Wanting to make it for a church potluck but would like to make batter today, and than pour into crock pot right before church. What do you think?
I wouldn't. Once the wet and dry ingredients mix it's best to bake it right away. You could put the dry ingredients together and then add in the wet tomorrow!
Karen,
Thanks for the great instructions. I just might be trying this out with my fave cornbread recipe.