Slow Cooker Roasted Chili Cornbread
- Cuisine: American
- Course: Breakfast, Dessert
- Skill Level: Advanced
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- Yield: 8 servings
- Servings: 8
- Prep Time: 10m
- Cook Time: 2:00 h
- Ready In: 2:10 h
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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 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.
