A delicious and simple cornbread recipe that bakes in the crock pot or slow cooker. Oven-less baking is economical, forgiving and doesn’t heat up the kitchen – perfect for summer. Easily gluten free.
Slow cooker cornbread
I make no claims for authenticity for this tasty cornbread, but but it’s easy, delicious, and being baked in a slow cooker rather than an oven, it’s economical and doesn’t turn my kitchen into a furnace; something I find really useful in summer!
Cornbread is a staple of the southern USA; far more interesting than a bread roll, it’s great to serve with soups, salads, or whatever else takes your fancy. It can be a little heavy, so we’ve added some wheat flour to give a lighter, more palatable result, but still keeping the corn flavour.
Why make slow cooker cornbread?
- Taste! It’s a deliciously different offering compared to yet another bread roll.
- No oven required. Using a slow cooker means that this is an economical dish using less power. I always resent heating up a full sized oven when I’m only baking one dish.
- The added advantage is that it doesn’t result a hot kitchen – very welcome in summer!
- Or, if I already have a dish in the oven, I can still bake this cornbread.
- It’s a forgiving recipe – the slow bake means 10 mins here or there makes no difference.
- Baking in a small pot with the lid on keeps moisture in.
- This cornbread freezes well. Cut into cubes before freezing. Allow to defrost and warm in oven before serving.
Polenta or cornmeal?
The best cornmeal for cornbread is a coarse stoneground version, but that’s not always easy to find in the UK. Polenta is just Italian for cornmeal, so a coarse polenta is perfect. Avoid any quick or instant polenta, though.
Cornmeal is also available in shops that sell Indian ingredients – it’s called makki ka atta in Hindi. Again, look for the coarsest version you can find.
How to make Slow Cooker Cornbread
Step one – add the lemon juice to the milk and let stand for 10 minutes.
Step two – while waiting, cut out greaseproof paper in the shape of the bottom of your slow cooker pot. Butter the pot well, and place the grease proof paper at the bottom. We have a piece of reusable silicone paper cut to size. Buttering the pot well is very important to make sure the cornbread will turn out easily.
Step three – mix the dry ingredients.
Step four – defrost the frozen corn in a microwave, or pour some boiling water over the sweetcorn that’s been put in a sieve in the sink. Chop up the kernels with a knife or blitz briefly in a food processor.
Step five – lightly beat the eggs and add to the soured milk. Add the corn and the milk and egg mixture to the dry ingredients and fold together.
Step six – pour the batter into the slow cooker and cook on high for about an hour and a half.
Step seven – test to see if it’s cooked like cake, with a skewer. The cornbread is done when the skewer comes out cleanly. Run a knife around the edge before turning the cornbread out. As this is slow cooked an extra 10 minutes is not going to burn your cornbread.
Cooking times can vary wildly depending on your slow cooker or crockpot. Our old slow cooker made this perfectly in 90 minutes, the replacement one which is the same wattage takes almost 2 hours.
Hints, tips and variations
- It’s really important not to stint when buttering the crockpot. A good layer will really help the cornbread turn out easily. Line the bottom with greaseproof paper, or cut reusable silicone paper to shape.
- Before turning out the cornbread, run a knife round the edge first.
- Toast the cornmeal first. Cook it in a dry frying pan on a medium heat on the hob until it turns fragrant. This really enhances the corn flavour.
- For a luxurious, indulgent version, use bacon fat instead of butter.
- Make it dairy free by using a non-dairy spread – we haven’t tested this yet.
- Add some finely diced chillis for a hint of heat.
- Grate in some cheese for a rich cheesy cornbread. Perfect with a hearty vegetable soup!
- Add some chopped sundried tomatoes at the same time as the corn to add colour and another flavour.
- Or, stir in some mixed herbs.
- 200 g cornmeal (or polenta)
- 150 g plain flour (gluten free if required)
- 20 g sugar
- 2 tsp baking powder (gluten free if required)
- 1 tsp baking soda
- 1 tsp salt
- 100 g butter (melted)
- 300 ml milk
- juice of half a lemon
- 2 eggs
- 50 g corn (frozen)
- 1 tbsp butter to grease the slow cooker pot
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Add the lemon juice to the milk and let stand for 10 minutes.
-
While waiting, cut out greaseproof paper in the shape of the bottom of your slow cooker pot. Butter the pot well, and place the grease proof paper at the bottom.
-
Mix the dry ingredients.
-
Defrost the frozen corn and chop or blitz in a food processor briefly.
-
Lightly beat the eggs and add to the milk. Add the corn and milk mixture to the dry ingredients and fold together.
-
Pour the batter into the slow cooker and cook on high for about an hour and a half.
-
Test like cake, with a skewer - the cornbread is done when the skewer comes out cleanly. Turn out, add lashings of butter and enjoy!
Hints
- Don't stint when buttering the crockpot. A good layer will really help the cornbread turn out easily. Line the bottom with greaseproof paper, or cut reusable silicone paper to shape.
- Before turning out the cornbread, run a knife round the edge first.
- Cooking times can vary wildly depending on your slow cooker or Crockpot. Our old slow cooker made this perfectly in 90 minutes, the replacement one which is the same wattage takes almost 2 hours.
Variations
- Toast the cornmeal first. Cook it in a dry frying pan on a medium heat on the hob until it turns fragrant. This really enhances the corn flavour.
- For a luxurious, indulgent version, use bacon fat instead of butter.
- Or make a dairy free version by using a non-dairy spread - we haven't tested this yet.
- Add some finely diced chillis for a hint of heat.
- Grate in some cheese for a rich cheesy cornbread. Perfect with a hearty vegetable soup!
- Add some chopped sundried tomatoes at the same time as the corn to add colour and another flavour.
- Or, stir in some mixed herbs.
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Kylie Collins
I’ve never had cornbread but I’ve seen so many recipes for it.
What is it similar to over here In the UK and what can you have it with as I’d love to try this recipe.
Helen
It is like a polenta muffin. Eat with soups, stews, Mexican style food.
Alida @My Little Italian Kitchen
I did make something similar with polenta flour before but your recipe is different.. interesting!
I love the texture that polenta gives to your bakings, so rustic, crumbly and full of flavour. Thumbs up from me! I like this.
Helen
I love baking with polenta and do not do it often enough, it is such a useful and adaptable ingredient.
Karen
Can I ask? If I used soya milk instead of normal milk, do you think it wouldn’t work? Or could I use goats milk? My husband and son are allergic to cows milk (butter is ok, just not milk) and I’d love to make this for when we have chilli next. Thanks
Helen
I am sure it would work. Depending on your allergy have you also tried a2 milk?
Noel
I love my slow cookers and use them all the time! This cornbread recipe will be going on the list … I’ve baked cakes in the slow cooker, but not cornbread yet!
Helen
This was our first attempt. I want to try no knead bread next.
Laura dove
Ooh I’ve never had cornbread either! I am gluten free so would need to adapt this, it looks lovely though! We love our slow cooker!
Helen
I think it would be a very easy adaption, because of the egg you are not needing the gluten to hold it together.
Debi at Life Currents
I’ve made a lot of things in the slow cooker, but never cornbread. This looks wonderful! Can’t wait to try!
Helen
It was the first time we had baked in it and we were so impressed with the results. Definitely one to repeat.
Lisa Ho
Amazing in-sight of what slow cooker can do :D. Must try :D
I have been under utilising mine and only limit it to making soup.
Helen
Baking in the slow cook was a revelation
Sara
There is nothing like cornbread! I have to try your recipe, your photos are gorgeous!
Helen
Thanks Sara. I do like cornbread.
Rebecca Smith
That looks amazing! I would never have thought to make it in the slow cooker!
Helen
It was our first attempt at slow cooker baking. I am a convert.
StressedMum
I have never tried baking in my slow cooker, I am going to have to try this as I do love making bread x
Helen
It is so much more forgiving on the timings, and whatever you bake is beautifully moist too.
Elizabeth
I had no idea that slow cookers cost so little to run and that ovens cost so much! A very informative post with a gorgeous looking recipe! I’ll have to get my slow cooker off the shelf and try it!
Helen
The difference in cost was eye opening. I love using the slow cooker and also feel far more comfortable about going out and leaving it on.
MsPrettyLThings
I’ve never used a slow cooker to make corn bread and would never of thought of it. Brilliant idea can’t wait to try it out.
Helen
I am not addicted to baking in the slow cooker – it is so much cheaper to run than the oven too.
Rachel
I need to be so much more adventurous with my slow cooker than I currently am, this recipe proves it x
Helen
We’ve only just started baking in it. I love my slow cooker, and of course it is completely safe to go out and leave it on, which I’d never do with a gas oven on low.
Helen Clark
I love my slow cooker and use it several times a week, it’s so much cheaper and it’s lovely to come home from work to a cooked meal ready and waiting. I’ve never tried cornbread before but it looks delicious!
Helen
I love coming home to a slow cooker meal – and if you are an hour late it really does not matter at all.
Nayna Kanabar
I don’t own a slow cooker but it really seems to be very cost effective and a useful thing to have in the kitchen.
Helen
I think that people are either slow cooker, or pressure cooker people. I love mine as timing is so not critical.