Slow Cooker Sweet Corn Bread
Servings 12 pieces
Calories 255kcal
Ingredients
- 2 Tbsp butter melted
- 2 cups self-rising yellow corn meal
- 1 cup self-rising flour
- 1/2 tsp salt
- 1/4 cup sugar
- 1 1/2 cup buttermilk
- 2 large eggs
- 1/3 cup vegetable oil
- 1 14.5 oz can cream style corn
Instructions
- Preheat a 6-quart oval slow cooker to high. Coat the bottom and around 3-inches up side of the crock pot with melted butter.
- In a large mixing bowl use a whisk to sift together the corn meal, flour, sugar and salt.
- In a separate medium-size mixing bowl whisk together the buttermilk, eggs and oil. Stir in the cream style corn by hand.
- Using a large spoon or spatula mix the wet ingredients into the dry ingredients until fully combined.
- Pour the batter evenly into the slow cooker. Place doubled paper towels over the opening then secure the lid on top. (To prevent condensation from dripping back into the cornbread.)
- Cook on high for 2 hours. Uncover and test the center checking for moist crumbs.
- Allow to rest uncovered for 10 minutes.
- Cut and serve.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 158mg | Potassium: 149mg | Fiber: 3g | Sugar: 6g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg