1 1/4 cups flour
3/4 cups yellow cornmeal
1/4 cup sugar
4 1/2 tsp baking powder
1 tsp salt
1 egg, slightly beaten
1 cup milk
1/3 cup canola oil
1. In mixing bowl sift together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center.
2. Pour eggs, milk, and butter into well. Mix into the dry mixture until just moistened.
3. Pour mixture into a greased bread pan. Place on a rack on the bottom of slow cooker.
4. Cover. Cook on high 2-3 hours.
This tasted just like my normal cornbread that I make in the oven. It tasted great. The benefit to using the slow cooker is that it doesn’t heat up your house. Great to serve with barbeque. If you don’t have a rack that fits in the bottom of your slow cooker, used crumled up balls of foil and place pan on top. 3 stars.
Recipe Source: Fix-It and Forget-It Cookbook
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