Moist (whole grain!) Cornbread - in your slow cooker

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Personally I have had a difficult time being successful using a slow cooker. And I have had a few through the years, not realizing (then) that they can cook too hot for a recipe. Not until I received one as a gift that included a rubber gasket around the lid, was I able to cook an edible meal. Finally.....

But my husband Terry just jumped in full speed and was successful right from the get go.....and you know what, I was inspired to try more recipes in the future. He did the same thing with the electric pressure cooker, and I am looking forward to letting go of some of my (old, old, old) fears about them, especially the stove-top model.

But let's get back to this cornbread, another recipe I would not have attempted, but my husband did and I am very glad, he did. This is a delicious, whole grain cornbread. We will be having this again. I love cornbread and we do have a favorite, some what sweeter version that I bake in a cast iron skillet, that I will now play with and come up with a whole grain version as well.

Throw this in when you get home and have delicious cornbread for dinner. The cooking time will vary based upon your model, ours was done in 1 1/2 hours.

Slow cooker Cornbread, easy and delicious!
Moist (whole grain!) Cornbread, in your slow cooker.

Moist Cornbread
adapted from: Fix it and Forget it New Cookbook
note: this recipe calls for a 3 qt cooker

3/4 c yellow cornmeal
1 c whole wheat flour - we use Spelt
1 t baking soda
1 t cream of tarter
1 t salt
3 T sugar

1 egg
1 c yogurt or sour cream
1/2 c milk
3 T melted butter or coconut oil

Combine dry ingredients in a large bowl, mixing well. Add egg to a medium bowl, beat well, add remaining wet ingredients, mixing well. Add wet ingredients to dry ingredients stirring just until mixed. There may be some small lumps remaining, but no large pockets of either wet ingredients or dry ingredients.

Prepare the inside of a 3 qt cooker with pan spray or greasing well. Turn the batter into the cooker, cover with the lid. Cook on high for 1 1/2 - 2 1/2 hours or until done in your cooker. When the cornbread begins to smell cook, at about 1 1/2 hours, check the center with a toothpick. Adjust cook time as needed.


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  1. Interesting. I've tried some kooky things in the crockpot, but never cornbread. Do you think he will do it again?


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