All you’ll need to make this soft and moist Crockpot cornbread is a few basic ingredients and some simple steps. Serve this light and fluffy cornbread with your bowl of chili, some savory beef tips and gravy, or any of your favorite comfort foods.
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.
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Why You'll Love Cornbread in a Crockpot
- This simple recipe really takes the hassle out of baking. You’ll have the perfect soft and moist cornbread every single time. No need to worry about it getting overcooked in the oven, and drying up.
- It has the perfect balance of flavors- the yellow cornmeal, the corn kernels, and the honey create an amazing blend of sweet and savory.
- Slow cooking ensures that every bite is perfect. No need to worry about getting the right temperature!
- It is so versatile. Pair it with your classic bowl of chili or some Crockpot baked beans.
- Whether you're serving it alongside a piping hot bowl of chili or as a comforting side dish for your favorite comfort foods, making cornbread in the slow cooker is always a good idea.
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.
Serving Suggestions
There are lots of ways you can put this easy Crockpot cornbread to use! Serve it the classic way, paired with some Wendy’s copycat chili, or with any other hearty and meaty mains like a savory French onion pot roast or easy Crockpot corned beef and cabbage. I also love serving it with my Crockpot steak potatoes and corn.
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.
Recipe FAQs
Yes! As a shortcut, using a packaged cornbread mix is perfect. Just follow the instructions on the box, and it should turn out just as delicious.
With the correct balance of butter, eggs, milk, and honey, and the right cooking technique, this Crockpot cornbread gets its moist and rich texture.
Yes! You can totally make a gluten-free version of this recipe too. Simply swap the all-purpose flour for gluten-free flour, and you’re good to go!
More Yummy Side Dish Recipes
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Crockpot Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- ⅓ cup butter (melted)
- 2 large eggs
- 1 cup milk
- 2 tbsp honey
- ½ cup canned whole-kernel corn (drained)
Instructions
- Line a 6-quart crock pot with aluminum foil and spray with a nonstick cooking spray.
- Add cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk until well combined.
- Add, butter, eggs, milk, and honey in a medium bowl. Mix until well combined.
- Add corn and wet mixture into the dry ingredients. Stir until well combined and pour into the crock pot.
- Cover and cook on high for 2-3 hours or until a toothpick inserted in the center of the cornbread comes out clean.
- Remove from the crock pot and cool for 10 minutes before serving.
Notes
- 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.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Mandee
Added 1 cup of canned corn and half a jalapeño chopped and made Muffins. they still came out delicious and a bit spicy
Ryan Allen
Those are some great changes.