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Slow cooker summer vegetable cheesy cornbread
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5 from 2 votes

Slow Cooker Cheesy Cornbread

Cheesy cornbread topped with courgette, tomatoes and peppers which you bake in your slow cooker, for a great side or veggie main meal dish
Course Main Course, Side Dish
Cuisine Slow Cooker
Keyword cornbread
Prep Time 10 minutes
Cook Time 2 hours
Oven Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8
Calories 307kcal


  • large oval slow cooker


  • 2 onions
  • 2 corn on the cob
  • 4 medium eggs beaten
  • 300 g polenta
  • 220 ml semi skimmed milk
  • 1 tsp baking powder
  • 6 tbsp plain flour
  • 100 g medium cheddar
  • 150 g baby plum tomatoes
  • 2 baby courgettes
  • 1/3 of a red pepper
  • 1/3 of a green pepper
  • 1-2 tsp olive oil


  • Fry the onions in some oil until soft, then add the corn (remove it from the cobs with a sharp knife). Fry for about another 3-4 minutes. Then leave it to cool for a few minutes.
  • Mix the beaten eggs, polenta, milk, baking powder and flour in a large bowl until smooth. Then add the two thirds of the cheese.
  • Mix in the onions and sweetcorn.
  • Grease an 8 inch silicone pan and pour in the polenta, onion and sweetcorn mixture.
  • Halve the tomatoes and chop the other vegetables, and place them on top, pressing in slightly.
  • Place the pan in your slow cooker. Put some water under your pan if your slow cooker cannot be used dry.
  • Cook on high for two hours approx or until a skewer or knife comes out clean.
  • Drizzle on a little olive oil, sprinkle on some mixed herbs, then sprinkle on the rest of the cheese on top and brown in a hot oven for 10 minutes.
    Serve warm.


Calories: 307kcal | Carbohydrates: 45g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 130mg | Potassium: 591mg | Fiber: 2g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 33.2mg | Calcium: 181mg | Iron: 1.8mg