Sweet and Spicy Crock Pot Spoon Bread southern style

Crock Pot Spoon Bread Recipe


Crock Pot Spoon Bread Georgia Southern Style

This Crock Pot Spoon Bread recipe is a slightly sweet cornbread with pickled jalapeno peppers for a little spice.



  • 2 large eggs
  • 1 cup buttermilk
  • 2 tablespoons vegetable oil
  • 17 oz can of creamed corn
  • 1 cup yellow cornmeal
  • 1 cup shredded cheddar cheese
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 to 1/2 cup diced pickled jalapeno peppers


  1. In a bowl beat the eggs with the buttermilk and oil.
  2. Add the can of creamed corn, yellow cornmeal, shredded cheese, baking powder and salt to the bowl. Mix well with a large spoon until combined.
  3. Add the diced jalapeno peppers and fold in.
  4. Grease the inside of a 6-quart crock pot with vegetable oil. Pour the mixture into the crock pot.
  5. Lay a double layer of paper towels over the top of the crock pot and secure the lid so it traps the paper towels and seals the crock pot.
  6. Cook on high for 2 to 3 1/2 hours.
  7. Serve warm from the crock pot.

  • Category: Crock Pot Side Dish
  • Method: Slow Cooker
  • Cuisine: Southern


  • Calories: 214

Keywords: Spoon Bread Recipe, Southern Corn Bread Casserole. Spicy Cornbread

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