Slow Cooker/Crockpot Cornbread

Slow Cooker/Crockpot Cornbread Recipe

Ingredients:

1/3 cups all-purpose flour (40g)

1 cup Pioneer brand corn meal (125g)

1 teaspoon sugar (5ml)

2 teaspoon baking powder (10ml)

1/2 teaspoon salt (optional) (2.5ml)

1/4 teaspoon black ground pepper (optional) (1.25ml)*

2/3 cup water or milk (150ml)

1 tablespoon olive oil (15ml)

1 egg beaten

1 teaspoon honey (optional) (5ml)

Directions:

1.       Combine dry ingredients

2.       Stir in Water, oil, egg, and honey mixing until dry ingredients are moistened

3.       Line or spray (with a cooking spray) your Slow Cooker/Crockpot

4.       Pour batter into Slow Cooker/Crockpot

5.       Put the lid on and put the Slow Cooker/Crockpot on high for 90 minutes to 2 hours depending on your Slow Cooker/Crockpot, insert toothpick into the middle and when it comes out clean the cornbread should be done. 

Tip:

I got a tip online from: http://www.365daysofcrockpot.com/2014/07/slow-cooker-cornbread.html on how to line the Slow Cooker/Crockpot for this recipe. Only I put the foil all the way around the Slow Cooker/Crockpot.

You can also just spray your Slow Cooker/Crockpot but I have found that it is easier to take out the cornbread if you have at least the bottom lined with parchment paper.

Depending on the size of your Slow Cooker/Crockpot you might want to double everything.

*You can just do a pinch of pepper as well if you think the 1/4 teaspoon still might be too much pepper.