Crock-Pot Coconut Cornbread Recipe (2024)

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Coconut and cornbread meet for a tasty and unexpected combination in this recipe for Crock-Pot Coconut Cornbread! It’s delicious!

Slow Cooker Coconut Cornbread

My sister had gone to a party where the hosts had made cornbread with coconut added to it and she raved about it the next day with me on the phone.

So the next time I went to make cornbread for my family I decided to tweak my classic Crock-Pot Cornbread recipe and add some coconut to it to see how it turned out.

And the results…my family loved it!

The coconut really added something different flavor-wise. Some what tropical but yet nutty.

Served warm right out of the slow cooker with some butter and a little drizzle of honey. Oh my!

Give this recipe a try I think you are going to really like it!

Equipment Needed For Crock-Pot Coconut Cornbread Recipe:

3.5 Quart Casserole Slow Cooker OR 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
Mixing Bowls
Dry Measuring Cups & Spoons
Liquid Measuring Cup
Whisk
Silicone Spatula
Kitchen Towel Or Paper Towels

Frequently Asked Questions

Is The Coconut In This Corn Bread Recipe Sweetened Or Unsweetened?

I used unsweetened shredded coconut in this recipe, however you can use the sweetened variety and the finished cornbread will be a little bit more sweeter.

How Long Can I Keep The Finished Cornbread After It Has Been Baked In The Slow Cooker?

Once cooked, you can store the finished cornbread by wrapping it or covering it with plastic wrap (I like Glad Press’n Seal Plastic Food Wrap) and store it on the counter-top for up to 2 days or in the refrigerator for up to 4 days.

Can I Use White Corn Meal Instead Of Yellow Corn Meal In This Recipe?

Special Diets

High Fiber| Low Sodium | Low Sugar | Vegetarian

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Crock-Pot Cornbread

Skip the box of mix and turning on the oven and make up a batch of this from scratch Slow Cooker Cornbread! Super easy to make and tastes fantastic!

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Recipe Collections:

3.5 Quart Casserole Crock-Pot Recipes
6 Quart Crock-Pot Recipes
6.5 Quart Crock-Pot Recipes
7 Quart Crock-Pot Recipes
Bread Recipes
Easter Recipes

Crock-Pot Coconut Cornbread Recipe

Heidi Kennedy

The addition of shredded coconut adds a twist to this classic homemade cornbread that is baked right in your slow cooker. The coconut adds a tropical sweetness and nuttiness that you are going to love.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Breads

Cuisine American

Servings 12 Servings

Calories 598 kcal

Ingredients

2 Cups Yellow Cornmeal
2 Cups All-Purpose Flour
1 ½ Cup Shredded Coconut
½ Cup Granulated Sugar
2 Tablespoons Baking Powder
1 Teaspoon Kosher Salt
2 Cups Milk
2 Large Eggs
½ Cup Unsalted Butter ((1 Stick), Melted)

Instructions

Spray a 3.5 quart casserole slow cooker OR 6 quart or larger slow cooker insert with non-stick cooking spray or grease with butter.
In a large mixing bowl, combine the cornmeal, flour, coconut, sugar, baking powder and salt until combined.
In a medium mixing bowl, whisk together the milk, eggs and melted butter.
Add the wet ingredients to the dry ingredients and stir with a silicone spatula just until everything is moist. Avoid over stirring, a few lumps are okay.
Pour batter into prepared slow cooker crock and place in the slow cooker cooking base.
Place a clean kitchen towel or a double layer of paper towels between the slow cooker insert and lid.
Cook on HIGH heat for 2 to 3 hours or until a toothpick inserted in the middle of the cornbread comes out clean.
Cut into 12 servings and enjoy!

Notes

Because this is a Crock-Pot website, I don't normally give oven or stove-top directions for my recipes. But because this is such a classic cornbread recipe you may just want to go ahead and save it to bake in the oven even if you don't have a slow cooker. Oven Baking Directions: Preheat your oven to 425° F (218° C) and cook in a9 by 13 inch baking dishfor about 30 to 35 minutes or until toothpick inserted in the middle comes out clean. You can also cook this in two8 inch square baking pansor twocast iron skillets. The cornbread will cook a little faster in smaller pans so check your cornbread at about 20 minutes and continue cooking only if it is not done yet.

Nutrition

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