Slow Cooker Cornbread Recipe

Moist Healthy Slow Cooker Cornbread for Weight Watchers

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4.58 from 7 votes

This moist and healthy slow cooker cornbread is delicious and so easy to make - my new go-to cornbread recipe!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Bread, Side

Cuisine: American

Keyword: crock pot cornbread, easy cornbread, slow cooked cornbread

Servings:

Author: Martha McKinnon | Simple Nourished Living

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 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

Serving size: 1 slice (1/12th recipe)

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(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, but I baked mine in a loaf pan inside my 6-Quart Oval CrockPot instead.

Nutrition