Crock Pot Corn Bread

Crock Pot Cornbread is the best corn bread recipe ever!

Crock Pot Corn Bread is a delicious, moist and easy corn bread recipe. Making corn bread in the slow cooker saves oven space, but also makes the best corn bread you will ever have!

I am a firm believer in if it ain’t broke, don’t fix it. So today’s Crock Pot Corn Bread recipe admittingly is kinda-sorta unnecessary-ish. Let me explain. Baking bread in a slow cooker, certainly isn’t a time saver. BUT it is a space saver. So when you are cooking for a crowd, it’s an easy way to free up some coveted oven space. Even on a weeknight, this corn bread recipe is the perfect side dish to a chicken recipe! I feel like this is the way cornbread was intended…it’s honestly the only way I like to make it!

So WHY Would You Make Corn Bread in a Crock Pot?

The answer here folks, is that it is just GOOD. Certainly if you prefer a cornbread made in a skillet with crispy edges, you won’t get that here. Slow Cookers are known for making crispy food. BUT if you like a soft, moist cornbread, this is for you. Think about it, the slow cooker hold in all the moisture while it’s baking/cooking and a lot of that reabsorbs into the bread.

You just need to be careful when you remove the lid that the condensation that builds up on the lid of the slow cooker doesn’t drip onto the corn bread. Moist corn bread = good. Soggy corn bread = gross.

If you prefer a drier, more crumbly corn bread this also might not be for you…but please believe that the texture of this Crock Pot Corn Bread is very much corn bready…just in the best way possible. You get what I’m saying, right?

How to make Corn Bread in a slow cooker

Can You Bake This Corn Bread in the Oven?

Absolutely! This easy corn bread recipe can be made in the oven in 25 minutes. You don’t change the recipe at all, just bake it in a 9- inch deep dish pie plate, or an 8×8 baking dish and you will have delicious corn bread quickly! The slow cooker method is fantastic for anyone wanting to save oven space, or don’t want to bake in a hot oven in the warmer months.

Also, like I said earlier, the Crock Pot method produces an ultra moist corn bread that can’t be duplicated in the oven!

What Can I Add to Corn Bread?

I truly believe this is the easiest, and best corn bread recipe that I have ever made. I don’t like fussy recipes, and this one fits the bill. What’s also so great about this corn bread is that you can adapt it and get creative! Here are a few examples:

  • Chipotle Corn Bread: Add in 1/2 teaspoon Smoked Paprika + 1 canned chipotle pepper in Adobo sauce, finely diced
  • Cheesy Corn Bread: Add in 1/2 cup fresh grated cheddar cheese
  • Honey Corn Bread: Add in 2 tablespoons of honey, and reduce the granulated sugar to 1/4 cup
  • Brown Sugar Corn Bread: substitute the granulated sugar for packed light brown sugar

An important tip to making this corn bread recipe is making sure you line the sow cooker with foil and coat it with nonstick spray…

Making Crock Pot Corn bread

When the corn bread is finished, the foil will make it extra easy to remove!

Slow Cooker Corn Bread

Allow the corn bread to cool for 10 minutes before removing it from the slow cooker insert. The you can but it into pieces warm, or wait and serve it at room temperature.

How to Make Corn Bread in the Crock Pot

I love experimenting with different methods of cooking, and when I find one that I actually prefer over the original it’s exciting!

If you’re looking for more delicious bread recipes, try these!


Crock Pot Corn Bread

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 90 minutes
  • Total Time Total Time: 1 hour 40 minutes
  • Yield Yield: serves 8 1x
  • Category Category: Bread
  • Method Method: Slow Cooker
  • Cuisine Cuisine: Side Dish


Slow Cooker Corn Bread


  • 1 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon seasoned salt
  • optional – 1/2 teaspoon smoked paprika
  • 3/4 cup all purpose flour
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 3/4 cup corn (canned and drained, or frozen and thawed)


  1. Line the bottom of your slow cooker with foil. Coat with nonstick spray.
  2. In a large bowl whisk together cornmeal, sugar, baking powder, salt, smoked paprika, and flour. Set aside.
  3. In a medium bowl whisk together eggs, milk, and oil.
  4. Add the egg mixture into the cornmeal mixture and stir to combine. Add in the corn and mix until incorporated.
  5. Pour batter into the prepared slow cooker. Cook on high for 1 1/2 hours, or until the center of the cornbread is set.
  6. When removing lid, be careful not to knock the condensation onto the cornbread. Remove slowly, and wipe the condensation off the lid, and replace if needed.
  7. Remove the slow cooker insert (if possible) and allow to cool on a wire rack for 10 minutes. If your slow cooker doesn’t have an insert, turn slow cooker off and allow the cornbread to cool as-is.
  8. Carefully lift foil out of the slow cooker and transfer to a wire rack to cool completely.
  9. Cut into wedges or bars to serve.


Store airtight for up to 3 days

You can bake this recipe in the oven in a 9- inch deep dish pie plate for 25 minutes at 350°F

Keywords:: slow cooker, crock pot, corn bread, corn

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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August 16, 2021 1:58 pm

Best and easiest cornbread I’ve ever made. Making a pot of red beans and rice to go with.

January 24, 2021 5:11 pm

How can i alter the recipe to leave out the sugar? Thanx!

Teresa Dubrick
September 12, 2020 8:57 pm

I halved the recipe and made it in my 1.5 qt slow cooker since there are only 2 of us. I added chopped jalapeno pepper. ABSOLUTELY WONDERFUL!!! Will make it again tomorrow. YUMMMM.

January 12, 2020 8:00 pm

I used sillcon cupcakes molds 2 times.
But this time no molds and no eggs!?

Kate Cook
December 14, 2019 8:47 pm

I made this in my Instapot on the slow cooker setting and it turned out fantastic!!!!! The instapot vents most of the condensation away so no drips. I also made it gluten free by using 3/4 cup gluten free biscuit mix. Since that has some baking powder in it I reduced the bp to 1 tsp. I used maple syrup instead of sugar and I added a can of Hatch chopped Chilies. I think next time I’ll let it go 2 hours. The texture was fantastic. It was a big hit at the brunch I took it to. I lined… Read more »

July 2, 2019 12:37 pm

What is the purpose of the paprika? I’m trying to make a sweet honey cornbread should I leave this out?

November 16, 2018 10:28 am

I made this today and it’s delicious! I don’t know what seasoned salt is but I used regular table salt and only used 1/4 tsp paprika for the first try. I love the texture. If anything it seems a little salty to me. I may try less next time. My usual recipe requires 1/2 tsp. Thanks for Sharing!

November 16, 2018 8:18 am

What is seasoned salt?

November 15, 2018 7:07 pm

Love the idea! I’m gonna halve it for my 2 quart crock pot. Any thoughts on what the cooking time may be?

Lisa Darling
November 15, 2018 2:32 pm

Can you leave the corn out of the recipe? Do you have to substitute anything for the corn? I don’t like actual corn in my cornbread. Please email me and let me know. Enjoy your recipes. Thank you.

March 29, 2019 6:17 am
Reply to  Lisa Darling

To prevent condensation from dripping on the cornbread, first cover the top of the crock pot with a paper towel. Then put the lid on.

Darla Ramirez
November 15, 2018 2:23 pm

What size of Crockpot? Thx

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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