Slow Cooker Roasted Chili Cornbread

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 a 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.