SLOW COOKER PUMPKIN MAPLE CORNBREAD

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.



Instead of butternut squash and honey like the original version, I wanted to change things up a bit by using pumpkin and maple syrup this time around.

Making cornbread in the slow cooker along with buttermilk and pumpkin in the batter helps to keep it wonderfully soft and tender. The flavor is terrific on its own but also pairs perfectly with a big bowl of chili or enjoy it slathered with some butter.

Slow Cooker Pumpkin Maple Cornbread Recipe 
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.



Ingredients

  • 1-1/4 cup 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 maple syrup* see notes

  • 1 large egg lightly whisked

  • 2/3 cup pure pumpkin puree NOT pumpkin pie filling

  • 3/4 cup + 2 Tablespoons buttermilk** see notes


Instructions

  1. Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.

  2. 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.

  3. 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)

  4. Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.

  5. 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).

  6. 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.

  7. Wrap in plastic wrap and place in an airtight container for up to 2 days.


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