Crockpot Cornbread

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’

Crockpot Cornbread

 

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Prep time

5 mins

Cook time

3 hours

Total time

3 hours 5 mins

 

This was a fun little experiment. Its a great recipe for your cast iron or a baking dish but the novelty of making this in your slow cooker is pretty cool too :) Also...your cooking time varies greatly depending on the heat your slow cooker puts off, the amount of liquid, etc. Just keep an eye on it the first time you make it. After that, it'll be a cinch!

Gwen: SlowCookerKitchen.com

Ingredients

• 2 boxes Jiffy Corn Muffin Mix
• 2 tablespoons sugar (optional but great for sweeter cornbreads)
• 2 eggs
• 1 can cream style corn ~or~ ½ can + 4 tablespoons butter
• ½ to ¾ cup milk (depending on how "soupy" your creamed corn is)

Instructions

1. Butter the slow cooker insert
2. Mix everything up in a separate bowl
3. Spoon into the crockpot insert and smooth
4. Cover and cook on high for 2½ to 3½ hours

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