How to make Crockpot cornbread so it’s fluffy and you don’t have to turn your oven on. Cheap slow cooker side dish you’ll love.
We’re talking about all the different ways to make fluffy cornbread this week. Had no idea you could make it in a slow cooker? Yep, Crockpot cornbread is the bomb. NO need to heat up your house, add chiles to make it savory or honey to make it a sweet and easy Crockpot recipe. (affiliate links present)
Jiffy Crockpot Cornbread
You can use this corn bread mix to make so many things. Yes you can make homemade 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.
So you want it dense and moist right? Sometimes when you lift out a piece it crumbles though, so how do you prevent that. The easiest way is to replace milk with buttermilk instead. You could add an extra egg into the mix too but that will slightly change the flavor to less corn and more eggy.
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.
Crock Pot Cornbread
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.
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.
Have some cold or melted butter as well as a honey jar available for topping it when served. 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.
Slow Cooker Cornbread
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.
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….
If you don’t eat it all the best way to save leftover cornbread would be 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.
Want to try making this even faster? Use your pressure cooker to make a small bundt pan worth of Instant Pot cornbread too. See which you prefer, we love both.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Looking for more easy family recipes and tips? LIKE The Typical Mom Facebook page?
Then sign up for my free newsletter, and follow me on Pinterest! 😉
***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
- 2 boxes Jiffy corn muffin mix 8.5 oz. each
- 2 tbsp sugar
- 2 eggs
- 1 c mayonnaise
- 2/3 c milk
- In a bowl mix all ingredients well. Spray inside of slow cooker well with non stick spray. You could line inside with parchment paper instead.
- Pour batter inside 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 2-2.5 hours or until middle is no longer wet and toothpick comes out clean with some crumbs attached.
- ** Check after hour 1, if paper towels get too wet change them out halfway thru cook time.