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Close-up of three squares of Maple Pumpkin Cornbread stacked

Slow Cooker Pumpkin Maple Cornbread

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
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
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.