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+ servings
Southern style spoon bread on a red plate.

Crock Pot Spoon Bread Recipe

Arlene Mobley - Flour On My Face

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.
5 from 4 votes
Prep Time 8 mins
Cook Time 3 hrs
Total Time 3 hrs 8 mins
Course Side Dish
Cuisine Southern
Servings 8 servings
Calories 214 kcal


  • 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
  • ½ teaspoon salt
  • ¼ to ½ cup diced pickled jalapeno peppers
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  • In a bowl beat the eggs with the buttermilk and oil.
  • 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.
  • Add the diced jalapeno peppers and fold in.
  • Grease the inside of a 6-quart crock pot with vegetable oil. Pour the mixture into the crock pot.
  • 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.
  • Cook on high for 2 to 3 ½ hours.
  • Serve warm from the crock pot.

Recipe Expert Tips

  • Serve the spoon bread warm from the crock pot.


Calories: 214kcal
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