Perfectly soft and slightly sweet cornbread made with roasted butternut squash. Cooking it in the slow cooker is the best way to add moisture and frees up your oven.
My kids have a total weakness for warm cornbread fresh from the oven.
The other day, I was making lasagna so the oven wasn’t free and I decided to toss the cornbread batter into my slow cooker instead and the results were completely mind blowing!
The cornbread cooked up perfectly soft and tasted amazing!
This would make a wonderful addition for any weekday supper and you can even use this as a base for your stuffing for Thanksgiving. It also pairs perfectly with a big bowl of chili or enjoy it slathered on with some butter.
I made this cornbread recently using pumpkin and it works extremely well too. We even made a video so it’s easier to see the steps involved, click on the arrow to play:
If you’re looking for a new cornbread recipe and one that you can make in the slow cooker, be sure to give either this butternut squash or pumpkin one a try!
- 1-1/4 cup all-purpose flour measured correctly - spoon + sweep method
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup unsalted butter melted
- 3 tablespoons maple syrup* can substitute with honey
- 1 large egg lightly whisked
- 2/3 cup butternut squash cooked and mashed well (I roasted mine)
- 3/4 cup + 2 tablespoons buttermilk ** see notes
- Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with honey. Beat in egg until incorporated. Whisk in butternut squash and then the buttermilk.
- Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
- Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.
- Cook on low for 3 1/2 to 4 hours or on high for 1 1/2 - 2 hours or until edges are golden brown and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker).
- Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with chili, honey or your favorite buttery spread.
- Wrap in plastic wrap and place in an airtight container for up to 2 days.
Recipe Video
* If you like a less sweet cornbread, reduce or omit the maple syrup or honey
* To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes - until it's curdled. Then measure out the amount needed for this recipe.
- Cornbread is best enjoyed the same day but it will still remain soft for the next 2 days. Make sure you wrap it tightly with plastic wrap or cover in an airtight container overnight.
- I make this in a 5-quart slow cooker
Adapted from Food
Looking for more side dishes?
Slow Cooker Pumpkin Maple Cornbread with Video
Slow Cooker Mashed Potatoes with Roasted Garlic
Slow Cooker Garlic Rosemary Tri-color Potatoes
Slow Cooker Butternut Squash Cornbread Stuffing
Miso Glazed Brussels Sprouts and Cranberries
I’ve also pinned a lot of slow cooker and side dish recipes if you want to stay up to date, be sure to follow along:
Follow Life Made Sweeter’s board Slow Cooker Meals on Pinterest.
Did you try this recipe?
Christin@SpicySouthernKitchen -
I’ve never tried cooking cornbread in a crock pot or adding butternut squash to it. This looks so good Kelly!
Nami | Just One Cookbook -
What? I didn’t know we can make corn bread with a slow cooker?!?! I’m really impressed, and your cornbread turned out very nicely!
Kelly -
Thanks so much Nami! I didn’t know until recently too and now I’m hooked with making bread and cake in the slow cooker 🙂
barbara bobowski -
what size crockpot do you use?
Lindsay -
Love crockpot recipes when It gets chilly. And love cornbread!!
Pinkandnavystripes.com
Kelly -
Thanks Lindsay! Crock-Pots are the best especially when it’s chilly 🙂
Kristi @ Inspiration Kitchen -
Kelly, how in the world did I miss this post? I love cornbread, and I don’t remember seeing this. I need to add this to my recipe box! Pinned!