Make this perfect, soft and slightly sweet cornbread today. Made with pure pumpkin and maple syrup. Cooking it in the slow cooker adds moisture and frees up your oven.
Yields 4-5
Perfectly soft and slightly sweet cornbread made with pure pumpkin and maple syrup. Cooking it in the slow cooker adds moisture and frees up your oven.
10 minPrep Time
2 hrCook Time
2 hr, 10 Total Time
Save RecipeIngredients
1 1/4 cup of all purpose flour (measured correctly - spoon + sweep method)
3/4 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, melted
3 tablespoons of maple syrup **
1 large egg, lightly whisked
2/3 cup pure pumpkin puree (not pumpkin pie filling)
3/4 cup + 2 tablespoons buttermilk ***
Instructions
- Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with maple syrup. Beat in egg until incorporated. Whisk in pumpkin puree and then the buttermilk.
- Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)
- Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.
- Cook on low for 3 1/2 to 4 hours or on high for 1.5 - 2 hours or until edges are golden and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker - mine took 1.5 hours).
- Once cooked, lift entire foil with cornbread out from the slow cooker and let cool for 10 minutes. Cut and serve with chili, maple syrup or your favorite buttery spread.
- Wrap in plastic wrap and place in an airtight container for up to 2 days.
Notes
**If you want your bread sweeter, feel free to add more maple syrup or you can also use 1/4 cup of granulated sugar br]
***To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes - until it's curdled. Then measure out the amount needed for this recipe.
Cornbread is best enjoyed the same day but it will still remain soft for the next 2 days. Make sure you wrap it tightly with plastic wrap or cover in an airtight container overnight.
I make this in a 5 quart slow cooker.
Adapted from my [Butternut Squash Cornbread
Calories
Fat
Carbs
Protein
