A plate of barbecue just isn't complete without a piece of cornbread, lending some sweetness and soaking up all the extra saucy goodness. This batch is cooked up in a crockpot, so it's easy as can be.
1 1/4 cup flour
3/4 cup yellow cornmeal
1/4 cup sugar
4 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
1/3 cup melted butter
Grease a 2-quart can (like a coffee can) or other 2-quart heat-safe container that will fit in the crock pot.
In a bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well. Stir in the egg, milk, and melted butter. Mix until just combined (do not overmix).
Place the cornbread batter in the greased can. Place the can on a trivet in the bottom of the crock pot. If you do not have a trivet you can use crumpled pieces of aluminum foil to keep it off the bottom.
Cover the crock pot and cook on high for 2-3 hours. Carefully remove the can from the crock pot. Let the bread cool for 10 minutes then remove from the can and place on a wire rack.
Store the cornbread in an airtight container.
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reviews & comments
November 16, 2013
I've started baking more in my crock pot and just tried this recipe. The flavor was a little bland but I like sweeter cornbread. The texture was perfect though! So, I'll add more sugar next time and I think it will be perfect! Thank you!