The versatility of corn bread is amazing. It goes with chili, barbecue, greens, any kind of beans or lentils. It's even delicious as a simple not too sweet treat just as is. In the recipe below I cook the batter in a slow cooker to make that perfect crunchy crust with out having to use a skillet.
I start by heating butter and mixing it with honey and sugar. That's then mixed with buttermilk and eggs. The dry ingredients get added in and it all gets mixed together to make the batter. Simply pour this into a slow cooker lined with a slow cooker liner and in 2 hours you'll be treated with moist cornbread with the perfect crust. I like to serve this cornbread with honey butter dashed with chili powder to add a surprising zing!