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Slow Cooker Mexican Cornbread

 Delicious Slow Cooker Mexican Cornbread makes every bowl of chili taste better!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Side
Cuisine: American
Keyword: cheesy mexican cornbread
Servings: 12
Calories: 182kcal
Author: Trish - Mom On Timeout


  • 1 1/4 cups all-purpose flour
  • 3/4 cups cornmeal
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Mexican blend shredded cheese.
  • 1 cup buttermilk
  • 1 egg lightly beaten
  • 4 oz diced green chiles
  • 1/4 cup olive oil


  • Line the back of the slow cooker with a foil collar.
  • Spray the slow cooker and foil with nonstick cooking spray.
  • Sift together flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir in cheese.
  • Combine buttermilk, egg, green chiles and olive oil in a small bowl.
  • Add dry ingredients to wet ingredients and stir until just combined.
  • Pour into slow cooker.
  • Cook on low for 3 to 4 hours or on high for 1 - 1/2 hours or until edges are gold brown and a toothpick inserted into the center comes out clean.
  • Remove the stoneware from the slow cooker and let cool for 15 minutes. Invert the slow cooker to remove cornbread.


Calories: 182kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 295mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg