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 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.