Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
slow-cook:
1 hr 30 mins
cool:
10 mins
total:
2 hrs
Servings:
8
Yield:
1 loaf (8 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray; line bottom and sides with parchment paper. In a large bowl stir together the next five ingredients (through salt).

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  • In a medium bowl combine the next four ingredients (through oil); stir in half of the bacon. Add egg mixture all at once to cornmeal mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared cooker (cooker will only be about one-fourth full). Sprinkle with the remaining bacon.

  • Cover and cook on high for 1 1/2 to 1 3/4 hours or until a toothpick comes out clean, giving crockery liner a half-turn halfway through, if possible. (When removing lid, carefully lift so condensation from lid does not drip onto bread.)

  • Turn off cooker. If possible, remove crockery liner from cooker. Remove lid. Cover opening of liner or cooker completely with paper towels; re-place lid. Cool 10 minutes. Remove bread from liner or cooker; peel off paper. Cool completely on a wire rack.

Tips

To line bottom and sides of the slow cooker with parchment paper, it's easiest to use two pieces. Cut a circle or oval to fit the bottom and a strip to line the sides.

Nutrition Facts

278 calories; fat 13g; cholesterol 52mg; saturated fat 2g; carbohydrates 35g; mono fat 3g; poly fat 7g; insoluble fiber 1g; sugars 10g; protein 6g; vitamin a 132.4IU; vitamin c 0.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 37.3mcg; vitamin b12 0.3mcg; sodium 498mg; potassium 130mg; calcium 139mg; iron 1.2mg.
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