This slow cooker cornbread recipe makes preparing cornbread simple without using an oven — and it only takes about 10 minutes to prep.
With soup and chili season in full swing, this slow cooker cornbread is an ideal companion: moist, tender, and ready while your main dish simmers. Making cornbread in the slow cooker frees up oven space, which is especially helpful at busy times like Thanksgiving when the oven may be full of turkey, stuffing and roasted vegetables. This method produces a reliably moist loaf that’s easy to slice and serve alongside chili or soup.
Equipment note: a 3.5–4 quart round or oval crock pot works well for this recipe. Line the crock with nonstick foil or parchment that comes up the sides so you can lift the cornbread out easily when it’s done. A standard large oval slow cooker will also work — just be sure to choose one with a fairly flat base so the cornbread cooks evenly.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups cornmeal
- ¼ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 large eggs, whisked
- 2 cups buttermilk
- ⅓ cup butter, melted
- 1 cup cheddar cheese, shredded
- 1 cup corn kernels (fresh or frozen)
Instructions
1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt until evenly combined.
2. In a separate bowl, whisk the eggs with the buttermilk and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar and the corn kernels. Do not overmix — a few small lumps are fine.
4. Line the inside of the slow cooker with nonstick foil or parchment, leaving enough hanging over the edges to use as handles. This makes removing the cornbread much easier.
5. Pour the batter into the prepared slow cooker and spread it evenly.
6. Cook on HIGH for 2–3 hours, depending on your slow cooker. Check around 2 hours: a toothpick inserted in the center should come out clean or with a few moist crumbs, and the edges should pull slightly away from the foil.
7. When the cornbread is done, use the foil overhang to lift it out of the crock pot. Let it cool for a few minutes on a cutting board, then slice into 15 squares.
8. If desired, brush the top with a little melted butter while warm. Serve warm with chili, soup, or a drizzle of honey for breakfast.
Tips & Variations
- For a spicy kick, stir in a diced jalapeño and ½ tsp smoked paprika. For smoky flavor, add 3–4 slices of cooked, crumbled bacon.
- If you don’t have buttermilk, make a quick substitute by mixing 2 cups milk with 2 tbsp lemon juice or vinegar and letting it sit 5 minutes before using.
- To avoid a soggy bottom, make sure the foil or parchment forms a tight lining and that the slow cooker base is clean and dry before adding batter.
- Swap half the cheddar for pepper jack or mix in a handful of chopped chives for freshness.
Serving Suggestions
Slow cooker cornbread pairs beautifully with hearty chilis and soups: try it with pumpkin chili, buffalo chicken chili, or a southwest-style chicken soup. It’s also excellent for breakfast topped with a drizzle of honey or served alongside scrambled eggs. The cornbread slices are sturdy enough to crumble into bowls of chili or to serve on the side for dipping.
Storage and Reheating
Store cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator and gently reheat. Reheat slices in the microwave for 20–30 seconds or warm in a 350°F oven for 8–10 minutes until heated through.
Recipe Details
- Servings: 15 pieces
- Prep Time: 10 minutes
- Cook Time: 2–3 hours (on HIGH)
- Total Time: Approximately 2 hours 10 minutes (varies by slow cooker)
Nutrition (per piece, approximate)
- Calories: 223 kcal
- Carbohydrates: 28 g
- Protein: 6 g
- Fat: 9 g (Saturated fat: 5 g)
- Sodium: 301 mg
- Fiber: 2 g
Enjoy this easy slow cooker cornbread as a practical, crowd-pleasing side when you want warm bread without turning on the oven. It’s an especially handy trick for busy holiday meals or any time you’re serving a big pot of soup or chili.