Slow cooker jalapeño cornbread recipe is to die for

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When having guests over for dinner, lunch, brunch or breakfast, it can be hard to come up with a menu that satisfies everyone. Picky eaters can make cooking for large parties difficult. However, your slow cooker can be handy in situations like this and this recipe in particular will surely satisfy even the most picky of eaters.
Adding a unique twist on the classic cornbread recipe, this one from Better Home and Garden adds a little bit of space for a whole lot of flavor. Best of all, the whole thing is made in your slow cooker, so all you have to do is add the batter and come back later!
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Mixing together eggs, milk, onion, oil green onions and jalapeños forms the batter you'll add to the cornmeal. 
Mix the wet ingredients together with the cornmeal until you have a nice moist batter. 
Then simply pour the mix into your slow cooker and cook on high for about two hours. Better Home and Garden suggests turning the liner of the slow cooker half way during cooking time.
Once it's done, flip your cornbread out onto a plate or drying rack to let it cool and once it's ready slice yourself a piece and enjoy with some creamy butter! 
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