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+ servings

{Slow Cooker} Butternut Squash Cornbread

A flavorful and slightly sweet cornbread made with roasted butternut squash and honey. Cooking it in the slow cooker adds moisture and makes this easy to put together.
Course Appetizer, Side Dish
Cuisine American, Holiday
Keyword healthy corn bread recipe, holiday bread side dish
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 servings
Calories 190 kcal


  • 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


  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 honey. Beat in egg until incorporated. Whisk in butternut squash 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 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).
  6. 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.
  7. Wrap in plastic wrap and place in an airtight container for up to 2 days.

Recipe Video

Recipe Notes

* 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
Nutrition Facts
{Slow Cooker} Butternut Squash Cornbread
Amount Per Serving (1 piece (1/8 recipe))
Calories 190 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 46mg15%
Sodium 76mg3%
Potassium 250mg7%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 1555IU31%
Vitamin C 2.5mg3%
Calcium 93mg9%
Iron 0.9mg5%
* 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.