My family are digging the e-meals crock pot plan we are doing, but sometimes I find the kids in particular need a starchy side in addition to what’s on the menu.
Tonight some cornbread sounded perfect, but the outside temps are pushing 90 degrees F. I hate to run the oven when it is hot out- my crock pots (I have a 6 quart and a 2 quart) are awesome for helping me keep from overheating the kitchen on hot nights.
So I thought… why COULDN’T I use the mini crock to make cornbread? I mixed up a batch of my mother’s cornbread and poured it into my well-greased crock. My mother favors a version of cornbread that is only slightly sweet.
You could use any cornbread recipe of equivalent volume (I gauge that by the eggs when I’m converting things for my Round Covered Baker and so far it’s a pretty fair guide.) for this. The more sugar your recipe has, the more carefully I recommend you grease your crock, since the caramelized sugar will stick. I also learned that you need to grease it all the way up, as it rose a little more than I thought it would!
Crock Pot Cornbread
- 1 cup whole wheat flour we like white whole wheat.
- 3/4 cup yellow corn meal
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 1 cup milk
- 1 egg
- 2 Tablespoons melted butter or shortening
Thoroughly grease a 2 quart slow cooker. ( Sometimes called a "mini crock.")
Combine the dry ingredients.
Combine the wet ingredients, and add them to the dry.
Mix well. Batter will be thick and smooth.
Pour batter into the greased crock.
Cover and cook for 1 hour and 15 minutes. If the top looks wet, vent the lid and cook for 10 minutes more. Bread will be browned near the edges.