Flavored Slow Cooker Corn Bread
Bacon-Brown Sugar Corn Bread
Prepare as directed, except substitute packed brown sugar for the sugar and stir 4 slices bacon, crisp-cooked and crumbled, into egg mixture. Per Serving: 280 calories, 6 g protein, 36 g carbohydrate, 13 g total fat (2 g sat. fat), 52 mg cholesterol, 1 g fiber, 11 g total sugar, 3% Vitamin A, 1% Vitamin C, 500 mg sodium, 11% calcium, 10% iron
Honey-Jalapeño Corn Bread
Prepare as directed, except reduce sugar to 2 Tbsp. and stir 2 Tbsp. honey and 1 fresh jalapeño chile pepper, seeded and finely chopped,* into egg mixture. Per Serving: 255 Calories, 5 g protein, 34 g carbohydrate, 11 g total fat (2 g sat. fat), 48 mg cholesterol, 1 g fiber, 9 g total sugar, 4% Vitamin A, 3% Vitamin C, 431 mg sodium, 11% calcium, 10% iron
Chipotle-Cheddar Corn Bread
Prepare as directed, except stir 1/2 cup shredded cheddar cheese and 1 canned chipotle pepper, finely chopped, into egg mixture.Per Serving: 290 calories, 7 g protein, 35 g carbohydrate, 14 g total fat (3 g sat. fat), 55 mg cholesterol, 1 g fiber, 10 g total sugar, 5% Vitamin A, 1% Vitamin C, 497 mg sodium, 15% calcium, 10% iron
Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Place cooled corn bread in an airtight container and store at room temperature 2 to 24 hours. To reheat, preheat oven to 350°F. Wrap bread in foil and heat 15 minutes.