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Slow Cooker Pumpkin Maple Cornbread

11/13/15

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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.

Slow Cooker Pumpkin Cornbread is so easy to make all & perfect with chili or soup
I can’t think of anything more comforting than a nice big bowl of hot soup or chili once the weather gets cooler.
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.

Slow Cooker Pumpkin Cornbread is so easy to make all & perfect with chili or soup
But instead of butternut squash and honey like the original version, I wanted to change things up a bit by using pumpkin and maple syrup this time around.

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.

Slow Cooker Pumpkin Cornbread is so easy to make all & perfect with chili or soup
 

Print
Slow Cooker Pumpkin Maple Cornbread
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 
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.
Course: Side Dish
Cuisine: American, Holiday
Keyword: easy cornbread recipe, homemade corn bread, slow cooker thanksgiving side dish
Servings: 5 servings
Calories: 307 kcal
Ingredients
  • 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
Instructions
  1. Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.
  2. 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.
  3. 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)
  4. Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.
  5. 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).

  6. 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.
  7. Wrap in plastic wrap and place in an airtight container for up to 2 days.

Recipe Video

Recipe Notes

*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
Nutrition Facts
Slow Cooker Pumpkin Maple Cornbread
Amount Per Serving (1 serving)
Calories 307 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 74mg25%
Sodium 122mg5%
Potassium 402mg11%
Carbohydrates 35g12%
Fiber 3g12%
Sugar 10g11%
Protein 6g12%
Vitamin A 5585IU112%
Vitamin C 1.4mg2%
Calcium 148mg15%
Iron 1.8mg10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Pumpkin Cornbread is so easy to make all & perfect with chili or soup

More fall recipes:

Slow Cooker Butternut Squash Cornbread

Butternut Squash Cornbread comes together easily in the Slow Cooker - perfect side dish for Thanksgiving

Easy Pumpkin Chili

Easy Pumpkin Chili is hearty, filling & the perfect dish to warm up with
Slow Cooker Pumpkin Cornbread is easy to make & perfect with chili or soup!

Apple Cranberry Sauce

Apple Cranberry Sauce is so easy to make with only a few ingredients

Did you try this recipe?

I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram

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Posted November 13, 2015 In Bread, Fall, Recipes, Slow Cooker Meals, Thanksgiving

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DISCLAIMER: Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.



Comments

  1. Emma -

    November 20, 2015 at 12:01 am

    Congratulations on your first video, it was brilliant. Well done to you and the hubs 😀 And this recipe looks amazing I love cornbread as well.

    Reply
  2. Chastity -

    November 19, 2015 at 3:42 pm

    Your video was great! I love the idea of making a pumpkin cornbread. This would be yummy at Thanksgiving. xoxo

    Reply
  3. Laura @PetiteAllergyTreats -

    November 19, 2015 at 9:50 am

    LOVE the video Kelly! Easy and so delicious, everyone will want to grab a bit of this bread!

    Reply
  4. Beeta @ Mon Petit Four -

    November 19, 2015 at 2:18 am

    Ahh these look fantastic!! I can’t believe you made them in a slow cooker! Your video was great – I loved watching the process. I love how easy these are and they look absolutely delicious!

    Reply
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Hi, I'm Kelly. I'm a mom of two who shares healthier and authentic Asian recipes I grew up making. Plus low carb & family friendly recipes. About Work With Me

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