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.

this Recipe

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 use this simple 3 quart slow cooker and a Danish Dough whisk like the one I used for this recipe mixes up the ingredients with ease.

Slow Cooker Cornbread

A moist and delicious and slightly sweet cornbread adapted for the slow cooker.

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings: 4 slices

Calories: 270kcal

1x2x3x

Author:Sydney Dawes

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

Don't over mix the batter.

Spray the inside the slow cooker with a vegetable spray

Preheat the slow cooker for best results.

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 298mg | Fiber: 2g | Sugar: 19g

enjoy more quick bread recipes from a weekend cook.