Slow Cooker Cornbread
Using everyday pantry staples, this is one of the easiest and tastiest homemade corn bread recipes you can make - all using your slow cooker!
Servings: 8
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!
Notes
If you prefer a slightly sweeter cornbread, you can increase the amount of sugar to 1 cup.
For added flavor, you can incorporate mix-ins such as corn kernels, diced jalapenos, or shredded cheese into the batter before cooking.
Leftovers can be stored in an airtight container at room temperature for up to 2-3 days.
Do not double this recipe, it will not set in the middle.
Nutrition
Calories: 496kcal | Carbohydrates: 60g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 711mg | Potassium: 191mg | Fiber: 3g | Sugar: 21g | Vitamin A: 139IU | Calcium: 185mg | Iron: 3mg
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