Crockpot Cornbread

Homemade cornbread is an absolute classic in American cuisine, known for its balance of sweet and savory flavors. Its crumbly texture and golden crust make it a perfect side dish for any meal!

While cornbread is typically made in a cast iron skillet, once you learn how to cook cornbread in a Crockpot, it’ll be a total game changer. 

It’s really the simplest, most effortless way to get that perfectly moist and tender cornbread ready, without the headwork. From Thanksgiving stuffings to a breakfast companion, you can put this easy Crockpot cornbread to use in a lot of different ways.

Ingredients for the Crockpot Cornbread Recipe

• Cornmeal: Choose yellow cornmeal for best results. This is what will give the cornbread that perfect slightly grainy texture. 
• All-purpose flour: To lend structure to the cornbread and to keep it from being overly crumbly. 
• Granulated sugar: For a dash of sweetness, and to balance out the savory flavors. 
• Baking powder: To help the cornbread rise and get to the perfect fluffy texture you’re looking for. 
• Butter: For the richness and moisture. 
• Eggs: Eggs act as the binding agent in the recipe, and also contribute to the structure of the bread. 
• Milk: For that creamy moisture and tenderness. And also to get the batter to the right consistency. 
• Honey: For another layer of subtle sweetness. Canned corn: For the texture and those sweet bursts of corn flavor.

See the recipe card at the end of the post for the full list of ingredients and the exact quantities of each one.

Variations & Substitutions

• Add a cup of shredded cheddar cheese to the cornbread batter to lend it a delicious cheesy twist.
• For a burst of fresh flavor, throw in 2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or parsley into the batter.
• Lend your cornbread a Southwestern flair by adding a small can of diced green chilies along with ½ cup of drained and rinsed canned black beans.
• Swap the granulated sugar with an equal amount of pure maple syrup to make the cornbread slightly sweeter and caramelized.
• Make cornbread muffins using the same batter! Simply spoon the batter into greased muffin tins and bake them in a preheated oven at 375°F (190°C) for around 15-18 minutes.

How To Make Cornbread In a Crock Pot

1: Prep the Crockpot: Line your Crockpot with aluminum foil on the bottom and the sides. Grease it on all sides with a nonstick cooking spray.

2: Assemble the dry ingredients: In a large mixing bowl, combine cornmeal, flour, sugar, salt, and baking powder.

3: Mix the wet ingredients: In another mixing bowl, add the butter, eggs, milk, and honey, and whisk until fully combined

4: Assemble the cornbread batter: Add the corn to the dry ingredients, followed by the wet ingredients. Stir well until you get a uniform mixture, and there are no dry streaks of flour.

5: Cover and cook: Pour the batter into the prepared Crockpot. Top with the lid and cook on HIGH for 2-3 hours or until a toothpick comes out clean when inserted into the center. 

Let it cool for 10 minutes before serving. Enjoy!

Recipe Tips

• Make sure you line your Crokcpot with aluminum foil or parchment paper on the inside, and spray it with some nonstick cooking spray as an additional measure. This will help keep the cornbread from sticking to the sides, and it’ll be easier to remove too. 
• Use the spoon-and-level method while measuring the cornmeal and flour. Remember that to get the perfect texture, you will need to ensure that using just the right quantities of all the ingredients. 
• Resist the urge to open the lid frequently. Each time the lid is lifted, heat is released, which can significantly affect the cooking time and cause the cornbread to be unevenly cooked.

Storing & Freezing

Storing: If you have any leftover cornbread, allow it to cool down completely and then wrap it in some plastic wrap or pop it into an airtight container. This can stay good for up to 2 days at room temperature, but if you want it to last longer, refrigerate it, and it should last for up to a week.

Freezing: To freeze the cornbread, wrap individual slices or the entire cornbread tightly in plastic wrap or place it in a freezer-safe container or Ziploc bag. You can then freeze this for up to 3 months, and when you’re ready to serve it, simply allow it to thaw overnight in the refrigerator, and get it out for a few hours, allowing it to come to room temperature.

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