The Perfect Bread for So Many Things
Cornbread's a Southern classic. It goes with so many dishes that cook up great in the crockpot. This bread is excellent made in a good ol' cast iron skillet BUT you can also make it in the crockpot. Yep, you heard me right...you can make crockpot cornbread.
Unfortunately, it isn't a "cook all day" sort of thing. And it isn't something I do often. But as a lazy weekend thing or just 'cause you can...well YOU CAN!
It isn't difficult at all either. I used Jiffy Mix for this recipe BUT you can also make you own mix in just a few minutes. There's a classic version and a gluten-free version too! Here's the link to make your own mix.
This recipe doesn't call for butter. I only used butter to grease the slow cooker insert. It was an experiment to see if it'd work and still taste pretty good. It worked, it was yummy 🙂
Also, I used a round based crockpot. I am not honestly sure if two boxes would work in the large oval. It might be too thin to pop out without breaking into lots and lots of little crumbles 🙂 If you try it, let me know please. I'd love to know if it works.
Crockpot Cornbread Ingredients:
- 2 boxes Jiffy Corn Muffin Mix
- 2 tablespoons sugar (optional but great for sweeter cornbreads)
- 2 eggs
- 1 can cream style corn ~or~ 1/2 can + 4 tablespoons butter
- 1/2 to 3/4 cup milk (depending on how "soupy" your creamed corn is)
Butter the slow cooker insert, mix everything up in a separate bowl and spoon in. Cover and cook on high for 2 1/2 to 3 1/2 hours.
The time varies greatly depending on your crockpot. Mine cooked up in 2 1/2 hours. But this crockpot has a dial. I honestly think most of these cook faster, but that's just my opinion. I've a friend that made it in a digital slow cooker and hers took 3 1/2 hours. So it's just a test sort of thing the first time you make it, then you'll know.
Crockpot Cornbread Experimental Results...
The edges on one side got a little too browned for my test but I've made much worse using cast iron. It wasn't burned at all and had a crunchy outside and a moist inside. Perfect cornbread for the folks around here.
Again, let us know if you try it. And holler if you need anything. And as always, enjoy the slow cookin'
Recipe

Crockpot Cornbread
Ingredients
- 2 boxes Jiffy Corn Muffin Mix
- 2 tablespoons sugar optional but great for sweeter cornbreads
- 2 eggs
- 1 can cream style corn ~or~ 1/2 can + 4 tablespoons butter
- 1/2 to 3/4 cup milk depending on how "soupy" your creamed corn is
Instructions
- Butter the slow cooker insert
- Mix everything up in a separate bowl
- Spoon into the crockpot insert and smooth
- Cover and cook on high for 2 1/2 to 3 1/2 hours
Tried it using Bob's Red Mill Gluten Free Cornbread mix. I don't use vegetable oil or foil so this idea was a nice find. It is so hot here, hate turning on the oven. Anyhoo, coated the oval cooker insert with coconut oil, used combo of ghee and coconut oil as the butter. Cooked about 2.5 hours and turned out great! Thanks for sharing!
Oh WOW! Go you! I'm glad that turned out so well 🙂 Thanks for sharing back.
I just made this recipe today in 7 quart oval crockpot. Turned out wonderfully! I don't currently have access to an over, so I'm exploring crockpot baking.
I'm very glad it came out well! And I've been there with the oven. It's why I started slow cooker cooking myself. Best of luck, holler if you have any questions.