Slow Cooker Maple Cornbread with Sausage and Apples

By Yankee Magazine

Mar 27 2015

Slow Cooker Maple Cornbread

Slow Cooker Maple Cornbread drizzled with more of the good stuff.

Photo Credit : Aimee Seavey


8 servings


2 boxes (about 8 ounces each) corn muffin mix
2 eggs, large or extra large
3/4 cup milk, whole or 2%
6 tablespoons real maple syrup, divided
1 package (about 9 ounces) fully cooked sausage patties, crumbled
3 scallions, root ends removed and thinly sliced
1 large apple (about 8 ounces), peeled and cut into 1/4-inch dice


Combine corn muffin mix, eggs, milk, and 4 tablespoons maple syrup in a 4- to 6-quart slow cooker until well blended. Stir in the sausage, scallion, and apple until all of the chunks are evenly distributed. Cook on low 3-1/2 to 4 hours. Spoon the remaining 2 tablespoons maple syrup over the top. If your slow cooker has a warming setting, you can keep the cornbread warm several hours; if it doesn’t, the cornbread will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.