Corn bread recipe

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When you have a roast cooking in the oven and sides cooking on the stovetop, you can complete your Sunday night meal by whipping up this corn bread in the slow cooker. It’s a great recipe to bring out around the holidays when your kitchen’s in full use.

  • Yield: 8 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 2 Hours


  • 1½ cups all-purpose flour
  • 1½ cups cornmeal
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
How to Make It
  1. In a large bowl, mix the flour, cornmeal, salt, pepper, sugar, and baking powder.
  2. In a separate bowl, mix together the buttermilk and eggs. Pour over the flour mixture and mix until just combined. The batter may be slightly lumpy.
  3. Pour the melted butter into the insert of a 6-quart slow cooker. Pour in the corn bread batter and spread it evenly.
  4. Place a long piece of paper towel over the top of the slow cooker and cover with the lid. Cook on High for 2 hours.
  5. Remove the lid and paper towels and let cool for 20 minutes before cutting into squares and serving.

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