Whether you’re looking to free up oven space for holiday entertaining or keep the oven from heating up your house during warm summer months, this is the perfect recipe. Who knew a slow cooker could do such a great job with baked goods? Swanson broth adds a savory note to this cornbread while the slow cooker keeps it perfectly moist inside and still gives a nice golden crust on the outside.
cost per recipe: $5.04
The price is determined by the national average.
cups yellow cornmeal
cups all-purpose flour
cup shredded Cheddar cheese (about 4 ounces)
tablespoon baking powder
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
tablespoons melted butter
Line the inside bottom and sides of a 6-quart slow cooker with aluminum foil. making sure the foil up the sides is long enough to be used to lift out the cornbread. Spray the foil with vegetable cooking spray.
Stir the cornmeal, flour, cheese, sugar, baking powder and salt in a medium bowl. Stir in the eggs, broth and butter. Spoon the cornmeal mixture into the cooker.
Cover and cook on HIGH for 2 hours or until a toothpick inserted in the center comes out clean. Grasp the foil to lift the cornbread out of the cooker. Cut and serve warm.