Description
A delightful dish that combines sweet and savory flavors, this Crockpot Honey Butter Cornbread Casserole is moist, fluffy, and perfect for gatherings.
Ingredients
Scale
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/3 cup honey
- 1/4 cup melted butter
- 1 can (15 oz) corn kernels, drained (or 1 1/2 cups frozen corn)
- 1 cup shredded cheddar cheese (plus extra for topping)
Instructions
- Prepare the Crockpot by greasing the inside with cooking spray or melted butter.
- Mix dry ingredients: cornmeal, all-purpose flour, baking powder, and salt in a large bowl.
- Combine wet ingredients: whisk together milk, eggs, honey, and melted butter in another bowl.
- Combine mixtures: pour wet ingredients into dry ingredients and stir gently until just combined.
- Add corn and cheese: fold in corn kernels and shredded cheddar cheese.
- Pour into Crockpot: transfer the batter into the prepared crockpot.
- Cook: cover and cook on low for 4 to 5 hours until set and golden brown.
- Add cheese topping: sprinkle additional cheese on top 15 minutes before serving.
- Serve: let cool slightly, scoop out portions, and serve warm.
Notes
- For a dairy-free option, use almond milk.
- Maple syrup can replace honey.
- Use coconut oil for a vegan version.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Side Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Crockpot, Honey Butter, Cornbread, Casserole, Recipe