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.
1.5 cups yellow cornmeal1.5 cups all-purpose flour1 cup shredded Cheddar cheese (about 4 ounces)0.5 cup sugar1 tablespoon baking powder1 teaspoon salt2 large egg2 cups Vegetable or Chicken Broth3 tablespoons melted butter
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