Slow Cooker Cheesy Garlic Cornbread

  • Prep Time 15 min
  • Total Time 4 h 30 min
  • Serves: 8

Ingredients

  • 1 cup cornmeal 250 mL
  • 3/4 cup all-purpose flour 175 mL
  • 1 tbsp baking powder 15 mL
  • 3/4 tsp salt 4 mL
  • 1 pkg plain light cream cheese, room temperature 8 oz/250 g
  • 1/4 cup sugar 60 mL
  • 2 eggs
  • 1 cup milk 250 mL
  • 1 can creamed corn 540 mL
  • 2 tbsp butter, melted 30 mL
  • 1 cup shredded Cheddar cheese 250 mL
  • 1 jalapeno, seeded and chopped
  • 5 cloves garlic, minced

Directions

  • Step 1

    In bowl, whisk together cornmeal, flour, baking powder and salt. Set aside. In another large bowl, use electric mixer to beat together cream cheese and sugar until fluffy. On high speed, beat eggs into cream cheese batter until blended. Reduce mixer to medium speed and beat in milk, creamed corn and melted butter. Fold in cornmeal mixture, Cheddar, jalapeno and garlic.

  • Step 2

    Scrape into greased large slow cooker (4.5 to 6 L capacity). Cover and cook on LOW setting 3 1/2 to 4 hr., until tester inserted into centre of spoon bread comes out clean. Serve hot.

Tip

Serve spoon bread with Thanksgiving dinner or with roast chicken or baked ham.

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Nutrition Facts

  • Nutrition Description Per serving: 1/8 of the recipe
  • Calories 240
  • Fat 11 g
  • Saturated Fat 7 g
  • Carbs 30 g
  • Sugar 8 g
  • Protein 8 g
  • Cholesterol 60 mg
  • Fibre 2 g
  • Sodium 540 mg