Prep 5 mins
Cook 3 hrs
This recipe is one my mom used to make and I posted it today in response to a request.
- 295.73 ml flour
- 177.44 ml yellow cornmeal
- 59.14 ml sugar
- 22.18 ml baking powder
- 4.92 ml salt
- 1 egg, slightly beaten
- 236.59 ml milk
- 78.07 ml melted butter
- Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl.
- Add the egg, milk and melted butter. Stir until just moistened.
- Place batter in a 2 quart greased can.
- Place can on rack or trivet in bottom of crock pot.
- Cover; cook on high for 2-3 hours.
This is very tasty and turned out quite well. I made mine a little differently -- no can. I used the usual slow cooker quick bread method (separate dish covered with foil, placed on a trivet in the crock and then poured hot water around the dish). Bread turned out HUGE and moist, so we'll have quite a few servings.
It was dry and lacking flavor. :(<br/><br/>Not sure why there are so many great reviews...it was decent enough to eat, but nothing that would leave people wow-ed. If you need something quick, simple, and easy, however, it's recommended.
I used a bit of a different amount of ingredients, water instead of milk, an egg, no sugar,,, but,, I didn't know cornbread could be done at all in a slow cooker,, and this is a basic cornbread recipe,, so I tried it,, and yummmm!!! And a couple of reviewers were encouraging that I could do it by just greasing the crock. The doneness was measured by the edges turning brown and pulling back from the pot, and the fork test. The top stayed yellow. It had that wonderful bit of crustiness on the edges that is gotten in a greased cast iron pot, and I love that! Thanks very much, for sharing the recipe, and for the helpful reviews. I'm going to be making this often! And it's great in the summer cuz it didn't heat up the kitchen! :))