Slow Cooker Mexican Cornbread

 Delicious Slow Cooker Mexican Cornbread makes every bowl of chili taste better!

Slow Cooker Mexican Cornbread with Green Chiles and Cheese! |

Bryce had his 5th birthday party this past weekend.  I totally played it smart and ordered pretty much everything.  I used to do it all.  And by all I mean ALL.  And it was exhausting.  And stressful.  And I didn’t even get to participate in the party that I spent so much time and effort creating.  I hated it.

Over the last few years I’ve learned that I don’t HAVE to do it all.  It’s okay to order the cake.  It’s okay to order a deli tray.  And it’s okay to buy decorations from the store.  Guess what?  My kids don’t really care how the party comes to be – but they do care if I’m there, enjoying the day with them.


I love making special meals and treats for them every day of the year and I still do on their actual birthday.  But on the day of the BIG party?  Not happening.  Sure, I spruced up the cake a bit, and set up an ice cream sundae bar (this is pretty much a requirement from our guests) but that stuff takes minutes and makes the party feel more personalized.

Sunday was pretty much a clean-up day (I still cannot believe how much trash is accumulated during a single party!).  Chris requested chili first thing in the morning so I threw that together in the slow cooker and then thought – Hey! We need some cornbread with that chili!

Slow Cooker Mexican Cornbread with Green Chiles and Cheese! |

Cornbread in the slow cooker is a thing of beauty.  I have always loved the flavor of Mexican Cornbread with the green chiles and cheese.  Okay.  Basically anything with cheese is always a hit with me :)

I love watching it “bake” up and you can bake it up fast or slow – totally up to your schedule.  You can use a couple foil slings to pull it out but honestly, I just invert the slow cooker and it pops right out :)   The texture is absolutely perfect and it’s so nice and moist (a slow cooker recipe trademark).

Slow Cooker Mexican Cornbread with Green Chiles and Cheese! |

Slow Cooker Mexican Cornbread
  • 1¼ cups all-purpose flour
  • ¾ cups cornmeal
  • 1 Tbls sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup Mexican blend shredded cheese.
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 4 oz diced green chiles
  • ¼ cup olive oil
  1. Line the back of the slow cooker with a foil collar.
  2. Spray the slow cooker and foil with nonstick cooking spray.
  3. Sift together flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir in cheese.
  4. Combine buttermilk, egg, green chiles and olive oil in a small bowl.
  5. Add dry ingredients to wet ingredients and stir until just combined.
  6. Pour into slow cooker.
  7. Cook on low for 3 to 4 hours or on high for 1 - ½ hours or until edges are gold brown and a toothpick inserted into the center comes out clean.
  8. Remove the stoneware from the slow cooker and let cool for 15 minutes. Invert the slow cooker to remove cornbread.

There is just something about chili and cornbread together that is a thing of beauty!  So yummy!

Slow Cooker Mexican Cornbread with Green Chiles and Cheese! |

 More slow cooker recipes we love:


Slow Cooker Pumpkin Pie Cake


Apricot-Orange Slow Cooker Chicken

Slow Cooker Chicken Parmesan Recipe

Slow Cooker Chicken Parmesan

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  1. I love how you feel it’s okay to buy a cake. The kids don’t really care. Except last month, I had no time to make my niece’s cake. (I’ve only been making the cakes since her first bday and she was turning 11.) Oh boy, she was a little shocked and confused when I showed up with a One Direction cake…but hey, at least I picked out the design for them to copy and the flavors…I should get credit for that, right?
    Both the boys look like they had a blast! They’re so dang cute!
    Love the twist on the cornbread, for sure! Pinning!
    Gloria // Simply Gloria recently posted..Quick And Easy Cinnamon Rolls

    • Absolutely you should get credit!! I used to make the cakes too but it’s just gotten to be too much. I sometimes will buy a plain cake and do the decorating – if I’m feeling energetic this is ;) Thanks for the pin Gloria!

  2. You have such great slow cooker recipes, Trish! I’ve never had cornbread in a slow cooker and I love the idea! I use to do it all for birthday parties too when my kids were small. Now I order pizza and just bake cupcakes! The rest is too much darn work.
    Marcie recently posted..Homemade Chocolate Peanut Butter KIND Bars

  3. Aw, Happy Birthday Bryce! Parties are so much work though, aren’t they! It’s fun planning them but I often get myself in over my head too. You’ve got the right idea, remember what’s important, and that’s being there for your kids. I’m sure Bryce was one happy kid. And that cornbread sounds great! I hate dry cornbread… I’m sure the slow cooker keeps this one nice and moist :)
    Allie | Baking a Moment recently posted..Pumpkin Spice Latte Tiramisu Parfaits

  4. So I am seeing these slow cooker breads popping up everywhere and I am starting to love the idea of it!! I think that this Mexican Corn bread is the best one! I am trying this very soon!!!
    [email protected] Plaid and Paisley Kitchen recently posted..Pumpkin Bread with Candied Walnuts

  5. This looks awesome! Just wanted to let you know I featured you in this recipe round-up. Thanks for all the great recipes. :)
    Jordan recently posted..Southern Cooking in Your Slow Cooker + Cookbook Giveaway

  6. Jill Hansen says:

    I have a non-stick rectangular (West Bend) slow cooker. When you instruct to place foil on the back side of the slow cooker; what is the purpose of this step? If you have a picture, would you post it so I can get a visual? You don’t mention placing the cover on the slow cooker. Am I to assume that a cover is not used? I’d like to make your Mexican cornbread since my last attempt at a Mexican cornbread was disappointing.


  7. I have the same questions as Jill Hansen above about the foil and the lid. P

  8. Phillip says:

    I’m a bachelor, and I like to enjoy what I prepare for myself.

    Ever since I started using a crock pot, I’ve made chili and chicken posole, etc.

    Now, I must try this recipe! Thank you.

  9. I use the crockpot a good bit. I appreciate the time and effort people take to share their recipes online, so thank you. I followed your recipe and I just didn’t have good results. I found the cornbread to have a doughy taste even though it was cooked all the way through. Initially I thought that maybe I should let it cook a little longer? Even after allowing it to cook longer and become browner on the edges, I still found it to have a doughy taste. I used the foil backing as well. Maybe it’s a matter of personal taste as different people like different things.

  10. Hi,
    I have one of the new Crock Pot casserole slow cookers. It’s about 9×13. Think I could double the recipe? Not sure how many this will serve? Sounds really yummy!

  11. I was also wondering if the recipe could be doubled. Has anyone attempted that before?

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