Slow Cooker Roasted Chili Cornbread

2017-02-11
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 2:00 h
  • Ready In : 2:10 h

Slow cooker roasted chili cornbread. Spicy bread cooked in slow cooker.This cornbread is moist and hot! Very delicious dessert.

Ingredients

  • 1/4 small red bell pepper
  • 1/4 poblano chili
  • 1/4 jalapeno chili
  • 1 large green onion,chopped
  • 3/4 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 2 tablespoons light brown sugar
  • 1½ teaspoons baking powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 large egg,lightly beaten
  • 1/2 cup (125 ml) low-fat buttermilk
  • 1/4 cup whole-kernel corn
  • 2 tablespoons minced fresh cilantro

Method

Step 1

In a greased nonstick skillet,cook over medium heat,stirring occasionally, bell pepper,chilies and green onions until tender (for about 5 minutes). Set aside.

Step 2

In a medium mixing bowl,combine all-purpose flour,cornmeal,brown sugar,baking powder,herbs and slat. Mix well. Stir in combined egg and buttermilk.

Step 3

Stir in reserved cooked vegetables,corn and cilantro.

Step 4

Pour batter into greased and floured springform pan. Arrange on rack in slow cooker.

Step 5

Cover slow cooker and cook on high heat setting for 2 hours or until toothpick inserted in the center comes out clean. Turn off slow cooker. Cool roasted chili bread in pan on wire rack 10 minutes.

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