This Crockpot Cornbread is rich, moist, fluffy, and perfectly sweet. This flavorful bread is naturally gluten free and so easy to make!

General
Why make in crockpot?
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Variations
Tips
Pairing suggestions
How to store
Nutrition information

Why make cornbread in the crockpot?

There are so many reasons why making cornbread in the crockpot is a great idea:

Saves oven space. And bonus: during the summer, I love using my crockpot so I don’t have to turn my oven on which heats up the kitchen!
Makes bread ultra moist. A slow cooker doesn’t lose moisture while cooking which prevents the bread from drying out.
You still get crispy edges! The edges and base of the crockpot get relatively hot, so you still get the crispy outsides like many people love in a classic cast-iron skillet cornbread recipe.

Ingredients

Butter – adds moisture and an amazing buttery flavor. Unsalted butter is always preferred, so you’re able to control the amount of salt going into a recipe, but salted butter may be used if that’s what is available. If using salted butter, cut the additional salt in half.
Granulated Sugar and Honey – add the perfect amount of sweetness to compliment the cornmeal. Some cornbread recipes call for sweeteners, while others don’t. It’s the great sugar divide! You can definitely try to omit the sugar if you fall in the latter camp, although I haven’t personally tried it.
Eggs – binds everything together while also adding structure and tenderness to the bread. Be sure to use 2 large eggs that have been brought to room temperature for the best results.
Buttermilk and Sour Cream – make the cornbread ultra moist while also providing a nice tangy flavor. If buttermilk isn’t available, use whatever milk you have on hand. Want to lighten it up? Try plain greek yogurt instead of sour cream.
Yellow Cornmeal – the base for our cornbread. Most recipes will call for equal parts cornmeal and flour, but I really wanted to make the corn flavor and texture shine, so we’re just using cornmeal! Bonus: omitting the flour allows this cornbread to remain naturally gluten free.
Baking Soda – our leavening agent that helps the cornbread achieve a light and fluffy texture.
Spices: Salt and Cayenne – salt brings out the other flavors in the bread while the cayenne adds the slighest hint of heat to contrast the sweetness from the sugar and honey.

Pro tip

Don’t forget the homemade whipped honey butter for serving!

How to make

In a large bowl, whisk together butter, sugar, honey, eggs, buttermilk, and sour cream until smooth, then stir in cornmeal, baking soda, salt, and cayenne.
Pour the batter into a greased and parchment paper lined 6 quart crockpot, cover with a thin kitchen towel (this catches any condensation that will form), then cover and cook on LOW for 2 1/2 – 3 1/2 hours.
Remove the bread from the crockpot, cool, then slice and serve with honey butter.

Variations

Bake it in the oven. Check out my classic cornbread recipe!
Make it in the Instant Pot. Here’s my favorite instant pot cornbread recipe.
Add cheese. Stir in 1 cup shredded cheese of choice.
Spice it up. Add in 1 (4 oz) can diced jalapeños, drained.

Tips

Prepare the crockpot properly. Grease your crockpot with cooking spray AND line it with a parchment paper sling to make removing the cooked bread as easy as possible.
Use same temperature ingredients. Be sure all your refrigerated items have a chance to come to room temperature before proceeding with the recipe for the best results.
Cover the crockpot with a kitchen towel. Placing a thin towel under the lid of the crockpot catches any condensation that will have formed during cooking. Condensation leaking onto the bread would cause it to be soggy.

What to serve with crockpot cornbread

This cornbread is best slathered in homemade honey butter, then served next to your favorite bowl of chili!

How to store

Leftover cornbread will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 5-7 days or in the freezer for 2-3 months.

To reheat, bake or microwave until warmed through.

– Jennifer