Crockpot Cornbread Recipe

This crockpot corn bread is my all-time favorite Southern side. With minimal prep and the convenience of a slow cooker, my recipe creates a warm, moist cornbread without the fuss of traditional baking.

An Easy Cornbread Recipe

Cornbread has always been a staple at my family gatherings, especially during the holidays. I just think there's something incredibly comforting about a warm piece of cornbread with a pat of butter melting on top.

I love to serve it with this Alice Springs chicken or Crockpot chicken leg quarters, but it can make literally any meal a thousand times better! 

This cornbread recipe brings that same Southern comfort flavor with the added convenience of using a crock pot. It comes in clutch for busy days when I want a homemade side dish without spending too much time in the kitchen.

Ingredients

Now, what I love most about this recipe is my secret ingredients that make traditional cornbread so much better.  It has a slight kick from the paprika, and the addition of corn kernels adds a wonderful texture and sweetness, making each bite better than the last.

Check out what else you'll need to make cornbread in the crockpot:

• 1 cup corn flour
• ¾ cup all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon paprika
• 2 eggs
• ¾ cup milk
• ⅓ cup vegetable oil
• ¾ cup corn, frozen and thawed

Simple stuff, right?!

How to Make Crockpot Corn Bread

Making this slow cooker corn bread is easy and straightforward. Even if you've never made cornbread before, I promise you'll have no problem nailing this recipe! So, with that said, let's get to it.

Step One: Prepare the Dry and Wet Ingredients

In a large bowl, whisk together the corn flour, all-purpose flour, sugar, baking powder, salt, and paprika. Set it aside for later. In another bowl, whisk together the milk, eggs, and vegetable oil until well combined.

Step Two: Combine the Mixtures

Now that those are mixed add the wet ingredients to the bowl of dry ingredients and stir until just combined. Fold in the thawed corn kernels and make sure to mix until they are evenly distributed.

Step Three: Cook the Corn Bread

Line the bottom of your slow cooker with foil and brush it with oil to prevent sticking. Pour the batter into the prepared crockpot and set it on high.

Cook for 1 ½ to 2 hours, or until the center of the cornbread is set and a toothpick inserted into the center comes out clean.

Step Four: Cool and Serve

Turn off the crockpot and let the cornbread cool for 15 minutes. Lift the foil out of the pot and transfer the cornbread to a wire rack to cool completely. Once it has cooled, cut it into 12 squares and serve it with any Southern meal you want, like some ribs or chicken, shrimp, and sausage gumbo.

How to Store Leftover Corn Bread

Any leftovers will store really well. In fact, I think it's even moister the next day! The cornbread can be stored in an airtight container at room temperature for up to 2 days. To store it for longer, keep it in the refrigerator for up to a week.

I like to reheat a slice in the microwave for 10 seconds before enjoying.

FAQs About This Crockpot Corn Bread Recipe

Can I use fresh corn instead of frozen?

Yes, you can use fresh corn kernels if you want. Simply cut the kernels off the cob or use canned corn in place of the frozen corn.

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that has a one-for-one substitution ratio.