• 16 Ratings

Jalapeno peppers give this moist, golden cornbread a bit of kick! Try as a side with chili or cube and dry the bread for a stuffing.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Lightly coat a 4-quart slow cooker with cooking spray. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside.

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  • In a medium bowl whisk together milk, eggs, oil, onion, green onions, and jalapeño peppers. Add egg mixture all at once to cornmeal mixture. Stir just until combined (mixture should still be slightly lumpy). Spoon batter into prepared slow cooker.

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  • Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a toothpick inserted near the center comes out clean. Carefully remove lid so condensation from lid does not drip on to bread; cook for 5 to 10 minutes more to evaporate excess moisture. Turn off slow cooker. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

183 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 3g; monounsaturated fat 2g; cholesterol 44mg; sodium 309mg; potassium 97mg; carbohydrates 25g; fiber 1g; sugar 7g; protein 4g; trans fatty acidg; vitamin a 146IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 141mg; iron 1mg.

Reviews

16 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2