Crock Pot Cornbread
Discover the ultimate comfort food twist with this easy and delicious Crock Pot Cornbread recipe! Perfectly moist and tender, this slow-cooked cornbread combines pantry staples like yellow cornmeal, all-purpose flour, and a touch of honey for subtle sweetness. Using a crock pot not only simplifies the cooking process but also ensures an even bake with no risk of over-drying. With just 10 minutes of prep time, the batter comes together effortlessly, and a clever trick using a tea towel prevents condensation from ruining the texture. Ideal as a side for hearty chili, BBQ meals, or as a standalone treat, this recipe delivers warm, fluffy cornbread perfection every time. Make your kitchen smell amazing while your slow cooker does all the work!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Milk
- 0.25 cup Unsalted butter, melted
- 2 tablespoons Honey
- 1 as needed Cooking spray or butter
Instructions
Spray the inside of a 6-quart or larger crock pot with cooking spray, or lightly coat it with butter to prevent sticking.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs. Then stir in the milk, melted butter, and honey until the liquid ingredients are fully blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; it’s okay if the batter is slightly lumpy.
Pour the batter into the prepared crock pot and smooth the top with a spatula.
Place a clean tea towel or a few layers of paper towels between the slow cooker's lid and the pot to catch condensation. This will prevent moisture from dripping onto the cornbread.
Cover the crock pot with the lid and set it to high heat. Cook for 1 hour and 45 minutes to 2 hours, or until a toothpick inserted into the center of the cornbread comes out clean.
Once done, turn off the crock pot and let the cornbread rest for 10-15 minutes in the insert before carefully removing it.
Slice and serve warm. Enjoy as is, or with butter, honey, or jam!
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 364.2 g | 132% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 147.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 395 mg | 30% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
