Crockpot Cornbread

5 from 2 votes

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 gravy, or any of your favorite comfort foods.

Prep Time10

Cook Time2

Total Time2 10

Course: Bread

Cuisine: American

Servings:

Calories: 244kcal

Author: Ryan Allen

Equipment

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