This Crockpot Cornbread is rich, moist, fluffy, and perfectly sweet. This flavorful bread is naturally gluten free and so easy to make!
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.
- 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.
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.
- 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.
- 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!
- Whipped Honey Butter
- White Chicken Chili
- Instant Pot Chili
- Slow Cooker Beef Chili
- Instant Pot Vegetarian 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.
Equipment for this recipe
- 1/2 cup unsalted butter melted and cooled slightly
- 1/4 cup granulated sugar
- 1/4 cup honey
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup sour cream room temperature
- 2 cups yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper optional
- Whipped Honey Butter for serving
- Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
- In a large bowl, whisk together butter, sugar, honey, eggs, buttermilk, and sour cream until smooth.
- Add in the cornmeal, baking soda, salt, and cayenne and whisk until *just* combined.
- Pour the batter into the prepared crockpot, cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
- Cook on LOW for 2 1/2 - 3 1/2 hours or until the bread has cooked through.
- Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving with honey butter.
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*Note: Nutrition information is estimated and varies based on products used.