Slow Cooker Honey Jalapeno Cornbread
Save room in the oven and use your crockpot to make Slow Cooker Honey Jalapeno Cornbread with the perfect texture and balance of sweet and savory!
Servings:10 servings
Ingredients
- 1 ½ cups yellow cornmeal
- 1 cup French's Crispy Jalapenos, crushed, + more for topping, optional
- 1 ½ cups flour
- 1 cup frozen yellow corn
- 1 cup shredded cheddar cheese
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cups chicken or vegetable broth
- 3 tablespoons melted butter
- ¼ cup honey
Instructions
- Line a slow cooker (at least 6-quart size or large) with foil and spray foil generously with cooking spray. (Make sure foil is large enough to reach part way up the sides of the slow cooker to help pull out the cornbread once cooked)
- In a large bowl combine cornmeal, crispy jalapenos, flour, frozen corn, cheese, sugar, baking powder, and salt and stir to mix well. Mix in eggs, broth, and melted butter until completely incorporated. Pour mixture into prepared slow cooker.
- Cover and cook on high for about 2 hours. About 30 minutes before serving, remove the lid, drape a kitchen hand towel over the top of the slow cooker, and return the lid on top of the towel.
- Once ready to serve, grasp the edges of the foil and lift the cornbread out of the slow cooker. Place on a flat surface and cut into serving portions. Drizzle with honey and top with additional crushed crispy jalapenos if desired and serve.
Notes
Store in airtight container at room temperature up to three days, or in fridge up to one week.
Nutrition
Calories: 330 kcal, Carbohydrates: 53 g, Protein: 9 g, Fat: 10 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 45 mg, Sodium: 656 mg, Potassium: 198 mg, Fiber: 3 g, Sugar: 18 g, Vitamin A: 352 IU, Vitamin C: 4 mg, Calcium: 166 mg, Iron: 2 mg