This simple cornbread recipe is baked in your slow cooker for a light and moist bread with a lovely cornbread taste.
Looking for a classic cornbread recipe or more easy bread recipes?
Ingredients
Method
1.Oil the insert bowl of a 4.5-litre (18-cup) slow cooker; preheat cooker on high for 30 minutes.
2 Meanwhile, combine flour, polenta, salt, parsley, cheddar and corn kernels in a large bowl. Combine creamed corn, egg, butter and buttermilk in a large jug. Add buttermilk mixture to flour mixture; stir until just combined.
3 Spread mixture into cooker bowl; smooth top. Cook, covered, on high, for 2 hours or until bread sounds hollow when tapped with fingers.
4 Preheat grill (broiler).
5 Carefully turn corn bread, top-side up, onto an oven tray. Cook under grill for 5 minutes or until bread is browned lightly.
Bread is best made on day of serving or reheat, wrapped in foil, in the oven for 15 minutes or until warmed through.
Serving suggestion
Serve with soups and stews.
• Suitable to freeze at the end of step 5
Note
