How to make honey corn bread in a slow cooker

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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!
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Slow Cooker Honey corn bread
8
10 minutes
2 hours
2 hours 10 minutes
1 slow cooker liner
¾ cup hot melted butter
½ cup honey
¼ cup sugar
2 eggs
1 cup butter milk
1 cup cornmeal
1¼ cup flour
½ teaspoon baking soda
½ teaspoon salt
Line a 6 quart slow cooker with a slow cooker liner.
In a large bowl mix together hot melted butter, honey and sugar. Add in eggs and mix well. Then add in buttermilk and mix until everything is fully incorporated.
Add in cornmeal, flour, baking soda and salt then mix well.
Pour batter into slow cooker and spread evenly.
Line the top of the slow cooker with a few paper towels to absorb any excess moisture.
Cover and cook on high for 2 hours.
Remove from slow cooker by lifting liner. Allow to cool then slice and serve.
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