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Homemade Slow Cooker Cornbread

Homemade Slow Cooker Cornbread

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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.

serves 8 people

Ingredients

cost per recipe: $5.04

The price is determined by the national average.

  • 1 1/2

    cups yellow cornmeal

  • 1 1/2

    cups all-purpose flour

  • 1

    cup shredded Cheddar cheese (about 4 ounces)

  • 1/2

    cup sugar

  • 1

    tablespoon baking powder

  • 1

    teaspoon salt

  • 2

    large egg

  • 2

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 3

    tablespoons melted butter

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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.

Recipe Tips

  • For added texture, stir 1 1/2 cups thawed frozen whole kernel corn into the cornmeal mixture before cooking.  You can also sprinkle an additional 1/4 cup shredded Cheddar cheese on top during the last 10 minutes of the cooking time.
  • To bake in the oven, heat the oven to 375°F.  Make the batter as shown above.  Spray an 11x8x2-inch baking dish with vegetable cooking spray.  Spoon the batter into the dish and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
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Made With
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

Buy Now
Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Buy Now
Swanson® Chicken Broth

Swanson® Chicken Broth

Buy Now

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