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Slow Cooker Bacon Cheddar Cornbread

Slow Cooker Bacon Cheddar Cornbread

By Kate

Cornbread mix twisted with smoky bacon, sharp cheddar, and dual corn textures. Slow cooker method; low fuss; hands-off. Brown sugar adds touch of caramel; sour cream brings moisture and bite. Butter folded in for richness. Eggs bind. Cooked on high until edges golden brown, center barely set. Substitutions like Monterey Jack or gouda for cheddar add twist. Use turkey bacon for leaner option. Visual cues tell you when done, not clock. Serves a crowd comfortably. Ideal for potlucks, brunches, or side in hearty meals.
Prep: 20 min
Cook:
Total:
Serves: 16 servings
cornbread bacon cheddar slow cooker
Introduction
Cornbread isn’t just a side anymore. Toss traditional baking aside. Slow cooker gets you consistent results without babysitting the oven. Smoked turkey bacon steps in for pork’s grease, cuts fat but keeps that smoky savor. Sharp cheddar’s punch wakes up the corn sweetness, both whole kernels and creamed versions add texture plays from bite-to-bite. Brown sugar? Not just sweet filler but caramelizing partner to butter. Greek yogurt stands in for sour cream to tighten batter and pump moisture. Timing isn’t nailed to the clock but watching edges, jiggle, and color is your cue. The slow cooker is forgiving but demands respect or you end up with gluey bottom or dense middle. Power of hands-on observation isn’t overrated. This recipe works for big groups, and leftovers reheat without turning into a cake block. Bacon flavor seeps in. Cheese melts unevenly, pockets of goo for a contrast that’s messy in the best way. Counting on sight and feel here; don’t rush it or neglect it.

Ingredients

  • 1 1/2 cups yellow cornmeal mix
  • 1 1/4 cups cooked and chopped smoked turkey bacon
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 cup drained whole kernel corn
  • 1 cup creamed corn
  • 1/2 cup plain Greek yogurt
  • 3 tbsp unsalted butter, melted
  • 3 large eggs
  • 1/4 cup packed dark brown sugar

    • About the ingredients

    Start with a quality cornmeal mix—not dusty but slightly coarse for texture. Turkey bacon dries out less in slow cooking compared to traditional bacon; smoke level matters so go for mid-smoke intensity not overpowering. Cheddar usually, but gouda or Monterey Jack switch flavor profile toward nuttier or creamier. Whole kernel corn adds pop and chew, creamed corn keeps batter moist. Greek yogurt is a solid stand-in for sour cream, adding protein and tang without thinning out batter like buttermilk might. Butter melts into mixture contributing richness; don’t skip or substitute with margarine; the flavor won’t hold. Eggs provide structure and bind. Brown sugar balances savory ingredients with a molasses depth; white sugar would leave it flat.

    Method

  • Spray inside of a 5-7 quart slow cooker with nonstick cooking spray, covering all sides to prevent sticking. A little patience helps here—mistakes lead to a mess later.
  • In a large bowl combine cornmeal mix, diced smoked turkey bacon (instead of pork for less fat), shredded sharp cheddar (or swap for gouda for smoky sweetness), drained whole kernel corn, creamed corn, Greek yogurt replacing sour cream for tang and protein punch, melted butter, eggs, and dark brown sugar.
  • Mix gently but thoroughly; avoid overmixing or the cornbread gets gummy. Aim for uniform batter with no dry streaks.
  • Pour batter evenly into the prepared slow cooker. Level the surface with a spatula or back of a spoon.
  • Cover lid tightly and set slow cooker on high. Let cook undisturbed for 3 hours, then check for wobble. Edges should be a deep golden brown, almost pulling away from sides. Centers will firm but still slightly jiggle—avoid waiting for complete solidity or it dries out.
  • If jiggle too much, cook an additional 20-30 minutes but check every 10. Overcooked slow cooker cornbread turns rubbery, so trust your eyes, not the clock.
  • Remove lid and let sit uncovered for 10 minutes. This drying period crisps edges slightly and sets internal crumb.
  • Use a wide spatula to loosen edges before slicing to avoid breaking.
  • Serve warm. Crusty outside, tender crumb inside. Sweet hits from brown sugar, cheesy pockets, smoky bacon ribbons contrast with corn bursts.
  • Leftovers reheat well wrapped in foil in moderate oven; resist microwave which collapses texture.
  • Variation tip: Fold in a handful of diced jalapeños or roasted peppers before cooking for heat and color contrast.

    • Technique Tips

    Spraying crock thoroughly is everything; cornbread loves to cling or crust hard around edges if you’re sloppy. Combine gently—overmixing gluten develops and texture takes a nosedive. Pour batter carefully, avoid scraping too much from sides of bowl—extra flour there can cause dry spots. Slow cooker lid should stay undisturbed first 3 hours to build heat and set edges without steam pooling wrecking crust. The final 10-15 minutes is about feel: edges turn golden and start pulling away, center has slight jiggle still. If no jiggle, overcooked, expect dryer crumb. Removing lid for a few minutes post cooking firms crust and lets steam escape. Always loosen edges before serving; breaks make a mess—use spatula under edges and then lift. Reheating in oven wrapped maintains texture versus soggy microwave. Jalapeños or roasted red pepper folded in before pouring create electrifying color and flavor shift.

    Chef's Notes

    • 💡 For crispy edges, ensure thorough spray of the slow cooker. Cornbread tends to cling and burn when cooking. Be patient, wait for edges and center to react to heat.
    • 💡 Mix gently; overmixing leads to gummy texture. Uniform batter is key. If you see dry patches, fold, but don’t get aggressive. Cornmeal should be the star.
    • 💡 If cornbread sticks despite spray, consider parchment strips or silicone liners. Layering isn’t magic but gives a fighting chance against stubborn batter.
    • 💡 Watch for visual cues: edges deep golden, center slightly jiggly. Uncooked means a mess next time. Avoid lifting lid too soon. Steam builds flavor.
    • 💡 To reheat leftovers, foil-wrapped in moderate oven yields better results than microwave. Microwave makes everything soggy, risking texture collapse.

    Kitchen Wisdom

    What if cornbread is sticky?

    Ensure spray is thorough. Parchment helps but spray crucial. Overmix can also cause tension.

    Why is my cornbread dense?

    Overmixing or using low heat can lead to density. Keep an eye on those edges, too.

    Any alternatives for bacon?

    Try turkey bacon for leaner, smoky options. Just make sure it’s crisp before folding in.

    How do I store leftovers?

    Wrap tightly to maintain moisture. Air dries corners out fast. Best reheated; avoid soggy microwave.

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