Slow Cooker Cornbread
16 Comments Nov 03, 2023
Updated May 19, 2025
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You’re just a few ingredients and a couple of hours of cooking time away from sinking your teeth into the moistest slow cooker cornbread. This crock pot cornbread recipe features ingredients you most likely already have on hand and is sure to get 5 stars from your whole family.
If you’ve skipped making your own homemade cornbread and opted for the Jiffy corn muffin mix because of the fear of messing it up, this is the recipe for you! You’ll be surprised how easy it is to make the perfect crockpot cornbread. We also love to make slow cooker dinner rolls.
Ingredients for Slow Cooker Cornbread
This slow cooker cornbread is made with simple, everyday ingredients like cornmeal, flour, sugar, milk, eggs, and oil. It comes together quickly and cooks up soft and tender with just the right amount of sweetness. No fancy steps or special tools—just a no-fuss recipe that works great with soups, stews, or barbecue.
How to make Cornbread in the Slow Cooker
This from scratch recipe comes together quickly and bakes up perfectly in the crockpot:
Step One – In one bowl, mix the cornmeal, sugar, flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, and vegetable oil. Combine the wet and dry ingredients, stirring just until combined—don’t overmix.
Step Two – Grease the slow cooker and pour in the batter, spreading it evenly. Place a paper towel under the lid to absorb moisture, cover, and cook on HIGH for 1½ to 2 hours, or until a toothpick inserted in the center comes out clean.
Best ways to Serve
Keep it simple and sweet with a pat of butter and a drizzle of honey or maple syrup.
Add this bread to round out your meal—it pairs especially well with: Crockpot Chili or Slow Cooker Pork Roast. Or Make these pulled pork chowdowns with it.
Enjoy it like toast, spread with your favorite jam or fruit preserves for breakfast or a snack.
Use leftovers to make stuffing or a cornbread salad.
Featured Comment
“This cornbread was easy and very good. We don’t like real sweet so the second time I cut back the sugar a little. It holds together well and I get nothing but compliment on it. I have made it several times now, including again today! Thanks for the recipe and keep them coming!”
– Cindy
Slow Cooker Cornbread
Equipment
Ingredients
- 1 ½ cups yellow corn meal
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ Tbsp. baking powder
- 1 ½ tsp. salt
- 1 cup whole milk
- 3 large eggs, Beaten
- ¾ cup vegetable oil
Instructions
- In a mixing bowl, add the cornmeal, sugar, flour, baking powder, and salt. Stir until well combined.
- In another bowl, whisk together the milk, beaten eggs, and vegetable oil.
- Gradually pour the milk mixture into the flour mixture, stirring until just combined. Avoid overmixing.
- Grease the inside of your slow cooker with non-stick cooking spray or butter.
- Pour the cornbread batter into the greased slow cooker, ensuring an even spread.
- Place a paper towel over the slow cooker before covering with the lid to absorb excess moisture while cooking.
- Set the slow cooker to high heat and cook for 1 ½ to 2 hours or until a toothpick inserted in the center comes out clean.
- Once done, carefully remove the slow cooker insert and let the cornbread cool for approximately 10 minutes.
- Cut into slices and serve warm. Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Bread Recipes
Moist and perfectly spiced, this slow cooker pumpkin bread bakes up beautifully in the slow cooker for an easy fall treat.
With its golden crust and soft, herbed center, crockpot focaccia bread made in the slow cooker is great for sharing.
Sweet and tender Crockpot banana bread is even easier when it’s slow cooked—no oven needed and no fuss.
Can evaporated milk be used instead of regular milk?
Yes, that will work fine!
This cornbread was easy and very good. We don’t like real sweet so the second time I cut back the sugar a little. It holds together well and I get nothing but compliment on it. I have made it several times now, including again today! Thanks for the recipe and keep them coming!
That is so great to hear Cindy!!
Can I use boxed mix, such as Jiffy. If so, how many would I need to equal the ingredients in the above recipe?
Also, what is your recipe yield?
Thank you.
2 boxes would work. I do not have a yield.
I made this in a 3qt cooker for 1 and a quarter hour.
Also made a pineapple upside down the same way.
Could this recipe be halved and cooked in a 3 or 4 quart crockpot? Cook for same amount of time? Thank you
With that kind of change, it would need to be tested. You most likely won’t need as long.
I would like to try this recipe in the ooven. How many loaves would it amake and how long and at what temperature do you bake it for?
I have not tested in the oven, I apologize. My guess that it would make 2 loaves.
Can melted butter be substituted for the oil?
Yes, melted butter will work great.
Can you use almond milk and gluten free flour in the crockpot cornbread recipe?
It would need to be tested, I apologize.
I used GF flour and almond milk. It took 1 1/2 ours to cook as it will cook quicker with the almond milk. It came out great.