Homemade Slow Cooker Cornbread
Whether you’re looking to free up oven space for holiday entertaining or keep the oven from heating up your house during warm summer months, this is the perfect recipe. Who knew a slow cooker could do such a great job with baked goods? Swanson broth adds a savory note to this cornbread while the slow cooker keeps it perfectly moist inside and still gives a nice golden crust on the outside.
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Cooking Directions
- Line the inside bottom and sides of a 6-quart slow cooker with aluminum foil. making sure the foil up the sides is long enough to be used to lift out the cornbread. Spray the foil with vegetable cooking spray.
- Stir the cornmeal, flour, cheese, sugar, baking powder and salt in a medium bowl. Stir in the eggs, broth and butter. Spoon the cornmeal mixture into the cooker.
- Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Grasp the foil to lift the cornbread out of the cooker. Cut and serve warm.
Ingredients
- 1.5 cups yellow cornmeal
- 1.5 cups all-purpose flour
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 0.5 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large egg
- 2 cups Vegetable or Chicken Broth
- 3 tablespoons melted butter