1cupFrench's Crispy Jalapenoscrushed, + more for topping, optional
1cupfrozen yellow corn
1cupshredded cheddar cheese
2cupschicken or vegetable broth
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.
Store in airtight container at room temperature up to three days, or in fridge up to one week.