Slow Cooker Roasted Chili Cornbread

2020-02-11
  • 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.

slow cooker roasted chili cornbread

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