Slow Cooker Cheesy Garlic Cornbread
Prep Time
Serves
Cooking Mode
1 cup cornmeal
¾ cup all-purpose flour
1 tbsp baking powder
¾ tsp salt
1 pkg plain light cream cheese, room temperature
¼ cup sugar
2 eggs
1 cup milk
1 can creamed corn
2 tbsp butter, melted
1 cup shredded Cheddar cheese
1 jalapeno, seeded and chopped
5 cloves garlic, minced
1 cup cornmeal
¾ cup all-purpose flour
1 tbsp baking powder
¾ tsp salt
1 pkg plain light cream cheese, room temperature
¼ cup sugar
2 eggs
1 cup milk
1 can creamed corn
2 tbsp butter, melted
1 cup shredded Cheddar cheese
1 jalapeno, seeded and chopped
5 cloves garlic, minced
Directions
1In 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.
2Scrape 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.
Tips
1
Serve spoon bread with Thanksgiving dinner or with roast chicken or baked ham.
Disclaimer
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Personal Note
Personal Note
