Thursday, December 2, 2010

Homemade Corn Bread

So many of us enjoy a bowl of ham and beans with a couple of pieces of cornbread. But not all of us appreciate the heat that our ovens produce in our kitchens. If you are one of those people, you may want to start baking your cornbread in your crockpot!

Makes 6 servings.

1 1/4 cups all purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

4 1/2 teaspoons baking powder

1 teaspoon salt

1 egg, slightly beaten with a fork

1 cup milk

1/3 cup MELTED butter or vegetable or canola oil

In a mixing bowl, place all of the dry ingredients. Mix them well. Smooth the powder well. Now, using a spoon, make a "well" in the center for the liquids to be added. Pour in your egg, milk and butter. Using an electric mixer or a large wooden spoon, combine the dries with the wets. Mix well until no powders can be seen.

Pour into a greased corn bread mold or other baking dish that will fit into the bottom of your crockpot.

Place a wire rack or a trivet in the bottom of your crockpot. Put the baking dish with the batter in it on top of this rack or trivet. Cover with crockpot lid.

Cook on HIGH for 2-3 hours. After the cornbread has finished baking, pull it out and put it on a wire rack or heat-safe counter top or potholder. Rub the top of the bread with butter or margarine. Slice and serve!


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