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2 hrs 30 mins
This recipe uses Jiffy mix, canned pumpkin and a little cinnamon. You might tweak it as you like. I'm experimenting with my 1.5 quart slow cooker. The cooking time is approximate, and during the last 1/2 hour I did take the lid off and let the steam out a couple of times so it would bake a bit better, otherwise it is soooo moist that it is heavy. You can let me know if you remove the lid or not and how moist or dry yours turns out. I added some raisins too. The sides come out a bit crusty, which I like. I lined the bottom of the crock with parchment paper and then greased it with the crock so the cornbread will slide out better. It really doesn't get any easier than this.
Units: US | Metric
Serving Size: 1 (134 g)
Servings Per Recipe: 4