Homemade Slow-Cooker Cornbread
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You can bake delicious cornbread in your slow cooker to save time or just to keep the oven off!MORE+LESS-
Updated March 7, 2017
2
tablespoons unsalted butter
1 1/2
cups Gold Medal™ all-purpose flour
1
tablespoon baking powder
1
teaspoon chili powder (optional)
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1
Melt unsalted butter in a 5-6 quart slow cooker on high heat.
2
Stir together cornmeal, flour, sugar, baking powder, salt, and chili powder in a medium mixing bowl. Then stir in buttermilk and eggs. The batter should be thick, but barely pourable and spreadable.
3
Spread melted butter around in slow cooker so it coats the bottom of the cooker. Pour in cornbread batter and spread evenly.
4
Cover the slow cooker and cook on high for 2 hours.
5
Let cornbread cool slightly and serve with a spoon.
Expert Tips
- For a more complex cornbread, feel free to fold in additional ingredients like sweet corn, diced jalapenos, or even crispy bacon.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 630mg
- 26%
- Potassium
- 190mg
- 6%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 7g
- Protein
- 8g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- No more room in the oven? Make your cornbread in a slow cooker and it'll be ready when you are.Wouldn’t it be nice if you could bake a delicious side of cornbread without going through the hassle of dragging out the cast iron skillet or even turning on the oven? What if you could bake a wonderful cornbread, with crispy edges and soft, fluffy interior, while you were out running errands?Well, say hello to the slow cooker cornbread method!The recipe here is really basic, but you could use any cornbread batter for this method. Even Betty Crocker cornbread mix would cook up just fine.You can add some chili powder for a touch of spice, but it’s optional. You can also substitute normal milk, but buttermilk adds a nice tang.When the cornbread is done, it’ll have beautiful crispy edges and fluffy texture.You’ll want to let it cool a bit before serving it up – as a side dish for your chili or just slathering it with honey and butter!