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Easy, moist and delicious, this Slow Cooker Cornbread, is my new go-to cornbread recipe.
Made with a combination of equal parts cornmeal and white whole wheat flour, I don’t think I’ll make cornbread in the oven again. It bakes up denser and much moister than cornbread made in the oven.
Adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link), I made it to go with our remaining slow cooker pumpkin black bean chili.
The recipe says to bake this cornbread directly in a 3-Quart Slow Cooker (affiliate link), but I baked mine in a loaf pan (affiliate link) inside my 6-Quart Oval CrockPot instead.
How Many Calories and WW Points in Slow Cooker Cornbread?
According to my calculations, each serving of this cornbread has about 103 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you like this easy recipe for slow cooker cornbread, be sure to check out my other easy, Weight Watchers friendly slow cooker recipes including Slow Cooker Vegetarian Chili, Easy Pepperoni Pizza Chili, WW Chuck Wagon Chili, Slow Cooker Moroccan-Style Baked Beans and Slow Cooker Barbecue Green Beans with Bacon
If you’ve made this low fat Crock Pot Cornbread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Cornbread Recipe
Equipment
Ingredients
- 3/4 cup white whole wheat flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons sugar
- 1 large egg
- 3/4 cup milk
- 3 tablespoons butter, melted
Instructions
- Ideal slow cooker size: 3-Quart, or bake in a loaf pan (affiliate link) placed inside a 6-Quart.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt and sugar until well combined.
- In another bowl beat the egg well, then add the milk and melted butter. Mix until well blended.
- Pour the egg mixture into the cornmeal mixture. Stir just until mixed.
- Pour into greased slow cooker (3-Quart). Or if you only have a large slow cooker, pour into a greased baking pan and place the pan inside your slow cooker. (I used a loaf a pan inside my 6-Quart oval slow cooker.)
- Cover and cook on HIGH for 1-1/2 to 2-1/2 hours, or until a tester inserted in the center comes out clean.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 3 PointsPlus (Old plan) Made with a combination of equal parts cornmeal and white whole wheat flour, I don’t think I will make cornbread in the oven again. It bakes up denser and moister than cornbread made in the oven. The recipe says to bake this cornbread directly in a 3-Quart Slow Cooker (affiliate link), but I baked mine in a loaf pan inside my 6-Quart Oval CrockPot instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good
Watch this video to see how easy it is to make your own cornbread in the crock pot:
Love being able to use loaf pan!
We just made this and it seemed a LITTLE dry but otherwise quite good. Used half evaporated milk and half water (cause I did not have regular milk defrosted) and oil instead of butter because I did not have any. Any idea why it might have been a little dry? Would using a water bath in the slow cooker help keep it moist?
Hi Allison, It’s very hard to troubleshoot cooking from a distance. I don’t think a water bath is the solution. I’d add a bit more milk or possibly a little yogurt to the batter for a moister result. Hope this helps. ~Martha
What if you only have whole wheat flour and not white whole wheat?
Hi Melissa, Whole wheat flour is heavier than white whole wheat flour so your corn bread will be heavier and denser. – Martha
I’ve never baked anything in my slow cooker before. I am anxious to try this.
Wow This Is great recipe.I love Your Way of making Recipe.I am going to make this recipe for my family now.
Made this today – turned out great! I used the bread pan in my slow cooker and took the full 2.5 hours. Had my first piece, and waiting for it too cool down a bit to give some to my daughter.
Marie Callender’s organic cornbread is to die for….I’ve used this mix for several years and everyone in my family loves it!! Now, it’s sort of a tradition for me and the little ones to have weekly baking sessions with MC’s cornbreads and muffins. You should visit their website today http://www.mccornbread.com to purchase your mixes. I’m sure you will enjoy the great taste!
Thanks, Anna! I’ll check them out the next time I’m at the store.
I’m not a huge fan of sweet cornbread (except Jiffy muffins HA)… will removing the sugar cause something to happen or not happen when cooking?
Hi Heather,
It should be fine without the sugar.
Happy Crocking!!