Slow Cooker Crockpot Cornbread Recipe

How to make Crockpot cornbread recipe with Jiffy corn muffin mix so it’s fluffy and you don’t have to turn your oven on. Low and slow but just as delicious as our pressure cooker cornbread, this cheap slow cooker side dish is always a winner with chili.

Jiffy Crockpot Cornbread

You can use this corn bread mix to make so many things. Yes you can make homemade air fryer cornbread from cornmeal but we don’t always have time for that.

You can bake it in the oven the “normal” way, into muffins for little hands to enjoy, into Jiffy hushpuppies, or give this slow cooker recipe a whirl. This time it was left “plain” without any other out of the box ingredients. Let’s talk about that for a minute though.

Crock Pot Cornbread Recipe

If you look at our Jiffy Mexican cornbread you can surely include add ins into the batter like we did with this too. A few suggestions would be to include a can of diced chiles, chili powder, some shredded cheese etc… We added a drained can of corn kernels to that one too which gave it texture and enhance the corn flavor.

How long can you cook cornbread in a Crockpot?

I wouldn’t leave it in longer than 3 hours, 2 1/2 is better. The longer it sits the more moisture will disappear and it will begin to get dried out. The paper towel set on top will absorb much of the condensation during that time which will create a super moist and dense corn bread recipe with chili.

You can add mayonnaise like we did in this slow cooker cornbread recipe too. We did this same thing to make Crockpot no yeast rolls.

TWO tips for cooking cornbread in a Crockpot are: You really need to spray the inside of the pot with non stick spray. I bet you can imagine what it would be like if you didn’t. You’ll lose the outer layer if you don’t but will lift out easily with it. Secondly, place a large paper towel under the lid to absorb the steam and moisture.

How do You Cook Crock Pot Cornbread

If you don’t do that the water will drip down to the top of your bread and make it icky. After an hour you should ideally swap it out too for the best result. You can see what I am talking about right here.

• In a mixing bowl whisk all the dry ingredients and wet ingredients together well. Spray inside of the slow cooker well with non stick spray. You could line inside with parchment paper instead.
• Pour cornbread batter inside the slow cooker insert pot and spread out so thickness is same across the pot.
  • Place two layers of paper towels on top of open pot. Then close lid on top of that.
• Cook on high for 2 to 2 1/2 hours or until middle is no longer wet and toothpick comes out clean with some crumbs attached.

Make sure to check after one hour. If the paper towel is very wet then swap it out to a new one.

Slow Cooker Cornbread with Jalapeno

Have some cold or melted butter as well as a honey jar available for topping it when served. Or add a a can of diced jalapenos into the batter to make it spicy. Do not leave it in the pot when it is done or else it will over bake and get dry. Instead lift it out and set pieces inside a baking dish to serve. This is a great way to save oven space especially during the holidays.

Whenever you bake in a slow cooker the outside edges will always be more done than the middle. The same case in the oven too. It isn’t as though you still can’t enjoy the outside it will just be a bit crispier than that coveted middle piece.

It kinda’ works out well though if you all have different preferences. When we make Crockpot brownies I actually love a little texture and crunch while my husband calls the middle each and every time.

What happens if you overcook cornbread?

I mean it will become dry and start to break apart, no good. Timing is everything so start checking after 2 hours. If the middle no longer looks wet start to gently touch the center and as soon as it start to spring back it is done. If it creates an indentation it needs more time, or use a toothpick, recheck after another 15 minutes.

Can you make cornbread batter ahead of time?

You could. Store the prepared batter in an airtight container in the refrigerator. It’s best to use the batter within 24 hours. Any longer, and the leavening agents might lose their effectiveness and it won’t rise properly. It is best baked right away but this is an option for busy holiday days.

We made this easy by just using Jiffy corn muffin mix in a box but you could use your own homemade cornbread recipe too with sugar, baking powder, salt etc.. You can find boxes of gluten free mix at the store too. Follow the instructions on the back of that box to make the batter, then continue with this timing and tips.

In the printable recipe card below there is nutritional information as well. It accounts for the exact ingredients listed below, any changes would alter the accuracy of calories, saturated fat, etc….

What is the best way to save leftover cornbread?

You always want to allow it to cool completely first off. Then cut into squares and wrap each piece separately in a piece of plastic wrap. Then slide in to a freezer bag and set on the countertop. Warm and eat within 2 days of making it for the best texture and taste.