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Crock Pot Corn Bread

  • Prep Time:
    10 minutes

  • Cook Time:
    90 minutes

  • Total Time:
    1 hour 40 minutes

  • Yield:
    serves 8

  • Category:

  • Method:
    Slow Cooker

  • Cuisine:
    Side Dish


Slow Cooker Corn Bread


  • 1 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon seasoned salt
  • optional – 1/2 teaspoon smoked paprika
  • 3/4 cup all purpose flour
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 3/4 cup corn (canned and drained, or frozen and thawed)


  1. Line the bottom of your slow cooker with foil. Coat with nonstick spray.
  2. In a large bowl whisk together cornmeal, sugar, baking powder, salt, smoked paprika, and flour. Set aside.
  3. In a medium bowl whisk together eggs, milk, and oil.
  4. Add the egg mixture into the cornmeal mixture and stir to combine. Add in the corn and blend until incorporated.
  5. Pour batter into the prepared slow cooker. Cook on high for 1 1/2 hours, or until the center of the cornbread is set.
  6. When removing lid, watch out not to knock the condensation onto the cornbread. Remove slowly, and wipe the condensation off the lid, and replace if needed.
  7. Remove the slow cooker insert (if possible) and permit to cool on a wire rack for 10 minutes. If your slow cooker doesn’t have an insert, turn slow cooker off and permit the cornbread to cool as-is.
  8. Carefully lift foil out of the slow cooker and transfer to a wire rack to cool fully.
  9. Cut into wedges or bars to serve.


Store airtight for up to 3 days

You can bake this recipe in the oven in a 9- inch deep dish pie plate for 25 minutes at 350°F


  • Serving Size: 1 slice
  • Calories: 248
  • Sugar: 10.5 g
  • Sodium: 327.5 mg
  • Fat: 11.1 g
  • Carbohydrates: 33.6 g
  • Protein: 5.2 g
  • Cholesterol: 47 mg