Jalapeño Cornbread
Shopping list at a glance: yellow corn meal, frozen corn, jalapeño, Southwest Fiesta spice blend
From your pantry at a glance: flour, sugar, baking powder, oil, milk, egg
Jalapeño Cornbread
2016-11-15 08:22:46
Prep Time: 10m, Cook Time: 4 hours LOW / 2 hours HIGH, Servings: 8
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Ingredients
- 1 cup / 5 1/2 oz yellow cornmeal
- 1 cup / 4 1/2 oz all-purpose flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 Southwest Fiesta Slow Cooker Spice Blend
- 1 cup / 8 fl oz milk
- 1 egg
- 1/4 cup / 2 fl oz vegetable oil
- 1 cup frozen corn
- 1 jalapeño, de-seeded & minced
optional Jalapeño Cream
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 jalapeño, seeded & minced
- 2 tbsp cilantro
- 1/2 tsp lime juice
- generous pinch salt
Instructions
- in a large bowl combine the cornmeal, flour, sugar, baking powder, salt and Southwest Fiesta Slow Cooker Spice Blend
- stir the milk, egg and vegetable oil into the flour mixture to form a thick batter
- stir in the corn and jalapeño
- spray the slow cooker insert with non-stick spray and spoon the cornbread mixture into the insert
- cover and cook on HIGH for 2 hours or LOW for 4 hours
optional Jalapeño Cream
- put all the ingredients into a small blender and blend to a thick cream
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