Corn Bread

The other night for dinner we had salmon. Corn bread seemed like the perfect side dish. I followed the corn bread recipe off my box of Albers yellow corn meal.

Ingredients

Ingredients:

• 1 cup yellow corn meal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 cup mik
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten

I'm still out of baking powder so I made a substitute. Refer to my blueberry muffin blog to learn more. This time around I used milk made from instant nonfat dry milk.

Directions:

1. Grease the inside of the slow cooker.
2. In a medium bowl combine the dry ingredients. 
3. In a small bowl combine the milk, oil, and egg. Add to flour mixture. Stir just until moistened.
4. Pour into slow cooker.
5. Cover and cook on high for 1 1/2 hours or until done.

Cornbread in the crockpot is delicious! I will never bake it in the oven again! I've always felt that cornbread can be a little on the dry side...but not in the slow cooker. The inside was incredibly moist. It is worth noting however the edges were quite dry...but I found that to be true of my blueberry muffins. I'm thinking that's the nature of baking in a crockpot...crispier edges but super moist insides. I think I can overlook this minor flaw! 


I will also mention that my husband has a very strong dislike of cornbread. But he loved this slow cooked version and even had seconds!!

Add a little butter and/or honey and you're good to go! Enjoy!