CROCK POT CORNBREAD RECIPE WITH CORN

WHY YOU'LL LOVE THIS RECIPE

• Crock pot cornbread takes the hassle out of baking, allowing you to effortlessly whip up a moist and delicious cornbread without worrying about oven temperatures or dry edges. The best part is that it saves oven space to cook your other main dish recipes. This is a great way to free up space for a holiday meal that requires a lot of oven space.
• The combination of yellow cornmeal, honey, and whole-kernel corn creates the perfect balance of textures and flavors, resulting in a cornbread that is both slightly sweet and savory.
• The slow cooking process ensures that every bite of this cornbread is tender and evenly cooked.
• Whether you're serving it alongside a piping hot bowl of chili or as a comforting side dish for your favorite comfort foods, making corn bread in the slow cooker is always a good idea.

INGREDIENTS YOU'LL NEED

• Cornmeal - The main ingredient in cornbread, cornmeal provides a distinct corn flavor and texture.
• All-Purpose Flour - Adding all-purpose flour to the recipe helps give the cornbread structure and prevents it from being overly crumbly.
• Granulated Sugar - Provides a touch of sweetness to balance out the savory flavors of the cornbread.
• Baking Powder - Helps the cornbread rise and become light and fluffy.
• Salt - Enhances the flavors, bringing out the natural sweetness of the cornmeal.
• Butter - Adds richness and moisture, resulting in a tender and flavorful texture.
• Eggs - Acts as a binding agent, helping to hold the ingredients together while contributing to the overall structure.
• Milk - Adds moisture to the batter, ensuring a moist and tender crumb in the finished product.
• Honey - Adds a subtle sweetness to the cornbread enhancing the layers of flavor.
• Canned Corn - Whole-kernel corn adds texture and bursts of fresh corn flavor.

HOW TO MAKE CORNBREAD IN THE CROCK POT

Prepare the crock pot: Line the crock pot with aluminum foil on the bottom and the sides. Spray the aluminum foil with nonstick cooking spray on all sides.

Assemble the dry ingredients: To a large mixing bowl, add cornmeal, flour, sugar, salt, and baking powder. Whisk until well combined.

Mix the wet ingredients: To a medium-sized mixing bowl, add the butter, eggs, milk, and honey. Whisk until fully combined.

Assemble the cornbread batter: Add the corn to the dry ingredients, followed by the wet ingredients. Stir until completely combined and no dry streaks of flour remain.

Cover and cook: Pour the batter into the prepared crock pot. Add the lid and cook on HIGH for 2-3 hours or until a toothpick comes out clean when inserted into the center. Let cool for 10 minutes before serving. Enjoy!

RECIPE TIPS

• To ensure a perfectly cooked cornbread, line your crock pot with aluminum foil or parchment paper and spray it with nonstick cooking spray generously. This will prevent the cornbread from sticking to the slow cooker insert and make it easier to remove after cooking.
• When measuring the cornmeal and flour, use the spoon-and-level method. Gently spoon the ingredients into the measuring cup and level off the excess with a straight edge to maintain the perfect texture.
• While it's tempting to check on the cornbread as it cooks, resist the urge to remove the lid too frequently. Each time the lid is lifted, heat is released, which can significantly affect the cooking time and result in an unevenly cooked cornbread.

STORING & FREEZING

Storing: Allow the cornbread to cool completely, then transfer it to an airtight container or wrap it tightly with plastic wrap. The cornbread can be stored at room temperature for up to 2 days. If you want to extend its shelf life, you can refrigerate it for up to 1 week.

Freezing: To freeze, wrap individual slices or the entire cornbread tightly in plastic wrap or place it in a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the cornbread in the refrigerator overnight or at room temperature for a few hours.