Slow Cooker Butternut Squash Cornbread

Slow Cooker Butternut Squash Cornbread
Prep Time
15 min
Cook Time
6 - 8 servings

Slow cookers are wonderful for multi-course meals because you can prep one dish, like this cornbread recipe, and move on to making more complex dishes while it’s cooking.

Courtesy of Kelly Kwok,, Niagara Falls, Ont.



1 ¼
cups (300 mL) all-purpose flour
cup (175 mL) cornmeal
tsp (10 mL) baking powder
⅛ tsp (½ mL) salt
cup (75 mL) unsalted butter, melted
Tbsp (45 mL) of honey (or ¾ cup/175 mL granulated sugar, for an even sweeter cornbread)
large egg
cup (150 mL) cooked butternut squash purée
cup (175 mL) buttermilk


Step 1

Line slow cooker with aluminum foil and spray with nonstick cooking spray.

Step 2

In medium bowl, whisk together flour, cornmeal, baking powder, and salt.

Step 3

In large bowl, whisk melted butter with honey. Whisk in egg. Whisk in butternut squash, then milk.

Step 4

Slowly add flour mixture to squash mixture and stir until just combined, being careful not to overmix – it is okay to see a small amount of flour.

Step 5

Pour batter into foil-lined slow cooker and spreading evenly with offset spatula. Cover with lid.

Step 6

Cook on low for 2½ to 3½ hours or on high for 1 to 1½ hours, or until edges are golden brown and toothpick inserted in centre comes out clean. (Cooking time may vary.)

Step 7

Using foil as handles, lift cornbread from slow cooker and let cool for 15 minutes. Serve with chili, honey or your favourite buttery spread.

Step 8

Tip: If you want your bread sweeter, feel free to add more honey, or an additional 1/4 cup granulated sugar. Alternatively, if you like a less sweet cornbread, reduce or omit the honey.

Step 9

Tip: Cornbread is best enjoyed the same day, but it will remain soft for two days. Wrap it tightly with plastic wrap or store in an airtight container overnight.

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