Slow Cooker Roasted Chili Cornbread

2017-02-11

Cuisine: American
Course: Breakfast, Dessert
Skill Level: Advanced
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Servings : 8
Prep Time : 10m
Cook Time : 2:00 h
Ready In : 2:10 h

Slava Bond

I'm cooking chef since 1986. My..

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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 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.