3-Quart Slow Cooker Cornbread Recipe Without Buttermilk
Too hot to cook or maybe you just don’t have enough oven space? This slow cooker cornbread recipe without buttermilk bakes up perfectly in a 3-quart slow cooker and is ready in just over an hour. Moist and delicious with a hint of sweetness enjoy with small batch spicy chili or my slow cooker cabbage.
Looking for more slow cooker recipe ideas? Check out more great recipes for a small slow cooker.
Would you like a faster recipe or prefer your cornbread with crispy edges? Try my small batch cast iron skillet cornbread recipe.
Note: Cornbread made in a slow cooker won’t have the same crust crispness of one baked in a cast iron skillet.
main Ingredient notes and substitutions
Full ingredient list and quantities in the recipe card.
- Cornmeal – Yellow Cornmeal is sweeter and has a stronger flavor than white cornmeal.
- Flour – the 1:1 ratio of cornmeal to flour bakes up just perfect, it’s not too dense and not too cake-like.
- Sugar – Use a standard granulated sugar. I like a slightly sweet cornbread so if you prefer less sweet you can reduce the sugar to your personal taste.
- Egg – The egg makes the cornbread light and fluffy. beat the egg lightly before adding to the batter.
- Butter – I use whatever I have on hand, if using an unsalted butter I add a dash of kosher salt to the recipe.
- Milk – I use whole milk or sometime a buttermilk., but 2% is also okay to use.
Recipe Directions
In a large bowl whisk together the yellow cornmeal, flour, sugar and baking soda.
Next add in a the melted butter, milk, and lightly beaten egg.
Mix the wet and dry ingredients together until well combine but still just a bit lumpy. You don’t want a perfectly smooth batter, so don’t over mix.
Pour the cornbread batter into a 3 quart slow cooker.
Cover and cook on high between 1 or 1.5 hour. After 1 hour, use a toothpick or cake tester inserted into the middle of the cornbread, if it comes out clean the cornbread is done.
Check out the web story for my slow cooker small-batch cornbread recipe.
Equipment
I used a 3-quart slow cooker and a Danish Dough whisk to mix up the ingredients with ease.
What To Serve With Cornbread
Slow Cooker Cornbread
Ingredients
- ½ cup cornmeal
- ½ cup flour
- 6 tablespoons sugar
- 1 and ¾ teaspoons baking powder
- 2 tablespoon butter melted
- ½ cup milk
- 1 egg lightly beaten
Instructions
- Preheat a 2 quart slow cooker and lightly spray the inside with vegetable oil.
- In a medium bowl, whisk together the flour, cornmeal, sugar, and baking powder.
- Make a well in the center of your dry ingredients and add your butter, milk, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
- Pour the batter into the prepared 3 quart slow cooker, cover, and cook on high for 1 ½ hours.
- Different slow cookers may run hotter than others, after 1 hour, check to see if the cornbread is fully cooked by inserting a toothpick or cake tester into the center, the cornbread is ready when it comes out clean.
Notes
Nutrition
Yes, this recipe will fit in a 6 inch cake pan. No changes to the ingredients. Bake for 20 minutes. I love cooking this cornbread both ways but using the slow cooker is great option in the warmer months.
enjoy more quick bread recipes from a weekend cook.
