Moist Whole Wheat Cornbread - in your slow cooker

Does your family love cornbread? If so, this Moist Whole Wheat Cornbread baked in your slow cooker just might be what you are looking for. Perfect for those hot days, when firing up the oven, is simply out of the question!

We are cornbread fans around here, and so far I have not met a pan of cornbread that has changed that in me! 

I also like having recipes that have been adapted to different cooking methods. A little off standard, if you will. Like this recipe for Moist Whole Wheat Cornbread, in the slow cooker. Why? Well for one, when making a big meal, often the oven is already in use. Interestingly when you see photos of vintage kitchens you will notice that the all stoves in the photos, were double oven stoves. So having enough oven space was never a problem. And cornbread was often on the menu, with that much oven space. 

Fortunately we already had this delicious recipe in our possession! 

We have been making Moist Whole Wheat Cornbread for a few years now, and obviously it was time to get it shared on the blog. I cannot be the only one who needs a delicious whole wheat cornbread recipe that cooks without any fuss, and turns out moist when made in the slow cooker. I will say, however the slow cooker is not an oven, and while this is delicious, it is a compact cornbread. Much like a cross between cornbread and a spoon bread. But it is so good...

As I tap this recipe out it is raining here in East Texas. We get short bursts of rain from time to time all year long. And often that little bit of rain is exactly what we needed to clear the air. Personally I love those showers, but it can also be warm and muggy at the same time. Which is another reason in my list of reasons to use this recipe! For all the times it is too hot hot to fire up the oven...

As written this is a regular unadorned pan of cornbread.

But there is nothing to stop you from sprinkling the top with some cooked and crumbled bacon, or a sprinkling of grated sharp cheddar cheese, or even some sautéed golden brown onions. I think you get the idea, any pan of cornbread is easy to top dress with a flavor booster if you want, plus when you have a great recipe like this one, you only need the one recipe. Because you already know what to do to give it a different flavor profile the next time you throw it in the slow cooker for dinner. 

So come on, let's make Moist Whole Wheat Cornbread, in the slow cooker!

Ingredients needed for this recipe:

• whole wheat flour
• cornmeal
• sugar
• salt
• baking soda
• cream of tarter
• yogurt or sour cream
• milk
• oil
• egg

You will also need the following:

• medium size mixing bowl
• whisk
• measuring cups
• measuring spoons
• silicone spatula
• slow cooker

Now we are ready to begin!

Moist Whole Wheat Cornbread
adapted from: Fix it and Forget it New Cookbook
note: this recipe calls for a 3 qt. slow cooker

3/4 c yellow cornmeal
1 c whole wheat flour - we use sprouted whole wheat flour 
1 t baking soda
1 t cream of tarter
1 t salt
3 T sugar

1 egg
1 c yogurt or sour cream, or use half of each
1/2 c milk
3 T melted butter or coconut oil

During my time making dinner, I actually forgot to put the milk needed in this ingredients photo, yep, I have kitchen snafus too! Rest assured, it did go into the cornbread however!

Combine dry ingredients in a large mixing bowl, whisk together. 

In a medium sized mixing bowl, add the egg, and all of the other wet ingredients, whisk the wet ingredients together, then mix all ingredients together. . 

There may be some small lumps remaining, but there should not be any large pockets of either wet ingredients or dry ingredients.

Prepare the inside of a 3 qt. slow cooker with pan spray or by greasing well. 

Turn the batter into the cooker, cover with the lid. Cook on high for 1 hour, then reduce the heat to low, and cook for 1/2 hour our until done in your slow cooker. 

Note: When the cornbread batter begins to smell like cooked cornbread, close to the end of the cooking time, check the center with a toothpick. Adjust cook time as needed.

Storage options for Moist Whole Wheat Cornbread. Remove leftovers from the slow cooker, wrap well and leave at room temperature for up to 48 hours. Place in the refrigerator for longer storage time to avoid mold forming. You may freeze this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Moist Whole Wheat Cornbread has been included below. 

You may also enjoy: 

Onion Supper Bread. 

#wholefoodingredients

#scratchmadefoodforyourfamily

#WholeWheatThat’sGoodToEat!

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 Printable "copy and paste" version:

Moist Whole Wheat Cornbread
adapted from: Fix it and Forget it New Cookbook
note: this recipe calls for a 3 qt. cooker

3/4 c yellow cornmeal
1 c whole wheat flour - we use sprouted whole wheat flour 
1 t baking soda
1 t cream of tarter
1 t salt
3 T sugar

1 egg
1 c yogurt or sour cream
1/2 c milk
3 T melted butter or coconut oil

Combine dry ingredients in a large mixing bowl, whisk together. 

In a medium sized mixing bowl, add the egg, and all of the other wet ingredients, whisk the wet ingredients together, then mix all ingredients together. . 

There may be some small lumps remaining, but there should not be any large pockets of either wet ingredients or dry ingredients.

Prepare the inside of a 3 qt. slow cooker with pan spray or by greasing well. 

Turn the batter into the cooker, cover with the lid. Cook on high for 1 hour, then reduce the heat to low, and cook for 1/2 hour our until done in your slow cooker. 

Note: When the cornbread batter begins to smell like cooked cornbread, close to the end of the cooking time, check the center with a toothpick. Adjust cook time as needed.

Storage options for Moist Whole Wheat Cornbread. Remove leftovers from the slow cooker, wrap well and leave at room temperature for up to 48 hours. Place in the refrigerator for longer storage time to avoid mold forming. You may freeze this recipe. 

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