Slow-Cooker Cornbread

Slow-Cooker Cornbread
3.5 from 15 ratings
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When you don’t want to turn the oven or stove on, cook your cornbread in your slow-cooker.This recipe is courtesy of Betty Crocker.
Servings
8
servings
Cornbread
Ingredients
  • 2 tablespoon unsalted butter
  • 1 1/2 cup cornmeal
  • 1 1/2 cup all-purpose flour
  • 2 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon chili power
  • 2 cup buttermilk
  • 2 large eggs
Directions
  1. Melt butter in a slow cooker on high heat.
  2. Stir together the cornmeal, flour, sugar, baking powder, salt, and chili powder in a mixing bowl. Stir in the buttermilk and eggs to combine well.
  3. Brush the butter in the slow-cooker to coat the bottom of the cooker. Pour in the batter and spread evenly.
  4. Cover the slow cooker and cook on high for 2 hours. Let cool before serving.
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