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Slow Cooker Jalapeño Corn Bread

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5 from 1 vote

Slow Cooker Jalapeño Corn Bread

Course Side Dish
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 people
Calories 252kcal


  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 50 grams vanilla protein powder
  • 1/2 cup frozen yellow corn
  • 2 jalapeño peppers seeded and diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Truvia Cane Sugar Blend
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups low-sodium chicken broth
  • 2 Tablespoons butter melted
  • 2 Tablespoons honey


  • Line a 6-quart slow cooker with foil and spray generously with nonstick cooking spray.
  • In a large mixing bowl, combine cornmeal, flour, protein powder, corn, jalapeño, cheese, Truvia, baking powder and salt. Mix in eggs, chicken broth and melted butter until well combined.
  • Pour batter into prepared slow cooker and spread in an even layer. Cover and cook on high for 2 hours. Remove lid, cover slow cooker with a clean dish towel, replace lid and cook an additional 30 minutes.
  • After cooking, carefully remove cornbread from the slow cooker using foil, drizzle honey on top, cut into pieces and serve.


MFP: MFF Slow Cooker Jalapeño Cornbread
June 2022


Serving: 4.3ounces | Calories: 252kcal | Carbohydrates: 38.1g | Protein: 10.6g | Fat: 6.4g

1 thought on “Slow Cooker Jalapeño Corn Bread

  1. 5 stars
    Sooooo good!

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