We’re having chili and cornbread for dinner tonight, but I’m
not firing up the oven. We’re not expecting a high in the 100’s today (that was
last week) but I’m still not in the mood to work in a hot kitchen. So, I’ll
load my slow cooker, plug it in outside, and let it do the cornbread for me.
Slow Cooker Cornbread
2 boxes Jiffy cornbread mix (8.5 ounces each) You can also
use a 15-ounce box of Krusteaz.
2 tablespoons sugar
2 eggs
1 cup mayonnaise
2/3 cup milk
Combine all ingredients and stir just until blended (batter
should be a bit lumpy). Coat inside of slow cooker with cooking spray. Pour in batter
and spread evenly. Place two layers of paper towels across the top of the pot
and hold them in place with the lid. (This will keep cornbread from being too soggy.)
Cook on high 2 to 2 1/2 hours, or until middle is no longer doughy.
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