There's no need to heat up your oven to make this cheesy herbed corn bread. Parchment paper protects the bread from overbrowning and allows you to lift the loaf out of the slow cooker with ease.
- Prep time 20 minutes
- Total time 3 hours
Ingredients
Method
Stack 2 sheets of good-quality parchment paper; place insert of 5- to 6-quart oval slow cooker in centre. Adding 3 inches, trace around bottom; cut out shapes. Grease insert; line with double layer of parchment paper cutouts. Set aside.
In small bowl, stir together Parmesan, rosemary and thyme. In large bowl, whisk together flour, cornmeal, sugar, baking powder, garlic powder, onion powder, baking soda, salt, pepper and all but 2 tbsp of the Parmesan mixture. In separate bowl, whisk together buttermilk, butter and eggs; stir into flour mixture just until combined. Stir in corn.
Scrape into prepared slow cooker, smoothing top; sprinkle with remaining Parmesan mixture. Cover top of insert with 4 layers of paper towels; secure with slow cooker lid. Cook on high for 1 3/4 hours. Reduce heat to low and cook until cake tester inserted in centre comes out clean, about 15 minutes. Turn off slow cooker; let cool, uncovered, for 10 minutes.
Using parchment paper, lift out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
This corn bread recipe pairs beautifully with our Slow Cooker Classic Baked Beans.
Makes 12 to 14 servings.
Nutritional facts per each of 14 servings: about
- Fibre 2 g
- Sodium 486 mg
- Sugars 7 g
- Protein 11 g
- Calories 292.0
- Total fat 12 g
- Potassium 169 mg
- Cholesterol 59 mg
- Saturated fat 7 g
- Total carbohydrate 35 g
%RDI
- Iron 9.0
- Folate 17.0
- Calcium 19.0
- Vitamin A 10.0
- Vitamin C 2.0
