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Homemade Slow Cooker Cornbread

An image of prepared Homemade Slow Cooker Cornbread made with yellow cornmeal, flour, Cheddar cheese, sugar, eggs, Swanson® Chicken Broth and butter.
  • prep time: 5 min
  • total time: 2 hr 5 min
  • serves: 8 people

Whether you’re looking to free up oven space for holiday entertaining or keep the oven from heating up your house during warm summer months, this is the perfect recipe. Who knew a slow cooker could do such a great job with baked goods?  Swanson broth adds a savory note to this cornbread while the slow cooker keeps it perfectly moist inside and still gives a nice golden crust on the outside.

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all purpose flour
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large egg
  • 2 cups Swanson® Chicken Broth or 33% Less Sodium Chicken Broth or Organic Chicken Broth
  • 3 tablespoons melted butter

Instructions

  • Tips

    • For added texture, stir 1 1/2 cups thawed frozen whole kernel corn into the cornmeal mixture before cooking.  You can also sprinkle an additional 1/4 cup shredded Cheddar cheese on top during the last 10 minutes of the cooking time.
    • To bake in the oven, heat the oven to 375°F.  Make the batter as shown above.  Spray an 11x8x2-inch baking dish with vegetable cooking spray.  Spoon the batter into the dish and bake for 35 minutes or until a toothpick inserted in the center comes out clean.

  • Step 1

    Line the inside bottom and sides of a 6-quart slow cooker with aluminum foil. making sure the foil up the sides is long enough to be used to lift out the cornbread.  Spray the foil with vegetable cooking spray.

  • Step 2

    Stir the cornmeal, flour, cheese, sugar, baking powder and salt in a medium bowl.  Stir in the eggs, broth and butter.  Spoon the cornmeal mixture into the cooker.

  • Step 3

    Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean.  Grasp the foil to lift the cornbread out of the cooker.  Cut and serve warm.

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Made With

Calories 359
Total Fat 11 g
Sat. Fat 5.9 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 835 mg
Total Carb 55 g
Dietary Fiber 1 g
Sugar 13 g
Protein 9 g
Vitamin D 2 %DV
Calcium 17 %DV
Iron 16 %DV
Potassium 2 %DV
Calories 360
Total Fat 11 g
Sat. Fat 5.9 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 763 mg
Total Carb 55 g
Dietary Fiber 1 g
Sugar 13 g
Protein 9 g
Vitamin D 2 %DV
Calcium 16 %DV
Iron 16 %DV
Potassium 2 %DV
Calories 359
Total Fat 11 g
Sat. Fat 5.9 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 758 mg
Total Carb 55 g
Dietary Fiber 1 g
Sugar 13 g
Protein 9 g
Vitamin D 2 %DV
Calcium 16 %DV
Iron 16 %DV
Potassium 2 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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