Perfectly soft and slightly sweet cornbread made with pure pumpkin and maple syrup. Cooking it in the slow cooker adds moisture and frees up your oven.
My kiddos were sick this week so along with plenty of snuggles, I was also armed with lots of soup and cornbread.
My kids LOVE cornbread especially this butternut squash version I made last year which has quickly become a reader favorite. I had a few questions on how exactly cornbread can be made in a slow cooker so I thought it would be more helpful to show you again exactly how it’s done.
And instead of step-by-step pictures, I’m sharing my very first VIDEO! 🙂
My husband is a huge fan of quick tutorial videos on YouTube and has been urging me to make some recipe videos for the longest time soooo we finally made it happen.
Hopefully you guys like it! We had so much fun making it and are hoping to make more in the future. (My husband helped me edit and produce the music)
Making cornbread in the slow cooker along with buttermilk and pumpkin in the batter helps to keep it wonderfully soft and tender.
The flavor is terrific on its own but also pairs perfectly with a big bowl of chili or enjoy it slathered with some butter.
- 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* see notes
- 1 large egg lightly whisked
- 2/3 cup pure pumpkin puree NOT pumpkin pie filling
- 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 maple syrup. Beat in egg until incorporated. Whisk in pumpkin puree 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 1.5-2 hours or until edges are golden and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker - mine took 1.5 hours).
- Once cooked, lift entire foil with cornbread out from the slow cooker and let cool for 10 minutes. Cut and serve with chili, maple syrup or your favorite buttery spread.
- Wrap in plastic wrap and place in an airtight container for up to 2 days.
*If you want your bread sweeter, feel free to add more maple syrup or you can also use 1/4 cup of granulated sugar
**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 my Butternut Squash Cornbread
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