- February 17, 2016 at 2:33 am #24283
Something New – Cornbread from a slow cooker with Squash Added!
10 min prep time
2-4 hours cook time
1 3/4 cup all purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon table salt
1/3 cup melted unsalted butter
3 Tablespoons of Honey
1 Large Egg beaten
2/3 cup of Butternut Squash, roasted and mashed well
3/4 cup plus 2 Tablespoons buttermilk
1. Line the slow cooker with aluminum foil and spray the foil with non-stick cooking spray
2. In a Medium bowl, wisk together the flour, cornmean, baking powder, and salt.
In a Large Bowl, wisk tovtgether the melted butter with honey and beat in the egg until incorporated.
Wisk in buttermilk and butternut squash.
3. Slowly add the dry ingredients to the wet ingredients and fold until just combined (do NOT OVERMIX)
4. Pour Batter into the aluminium foil lined slow cooker and smooth down with spoon or spatula. Put Lid on top
5. Cook on LOW for 3 1/2 to 4 hours – or – Cook on HIGH for 1 1/2 – 2 hours –
Cook until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Once cooked, remove entire foil liner with cornbread from the slow cooker and let cool for 15 minutes.
Cut and serve with Chili, or top with butter and honey – or just plain.
- February 18, 2016 at 10:35 pm #24462Smoke4320Participant
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- Comments: 140
- Overall: 151
sounds real interesting !
- February 22, 2016 at 3:47 am #24678FishmanParticipant
- Posts: 4
- Comments: 35
- Overall: 39
That would go real well with Goodsteel’s split pea soup with duck bits!
- February 22, 2016 at 5:15 am #24681
Not sure why you want do this in a crockpot. Have you made the recipe in your iron skillet? Only takes 20-25 minutes.
- February 22, 2016 at 5:34 pm #24710
Nope – have only tried it in the crock pot – for my cast Iron I usually just break open a jiffy mix – this was a way to pump up
the veggie’s in our diet
- February 23, 2016 at 5:53 am #24757
Where did you get this recipe?
- February 23, 2016 at 6:11 am #24758
Here is the recipe I use. Handed down at least four generations from my mother’s side of the family.
1 1/2 cups cornmeal (My great grandmother insisted on Pioneer)
1 heaping tbs flour
1 tsp baking powder
3/4 tsp soda
1 tsp salt
1 cup buttermilk
1 egg, beaten
3 tbs lard (or Crisco if you insist…but I wouldn’t)
Mix dry ingredients with a whisk. Then mix in the egg and buttermilk.
Melt the lard in a 10″ skillet (cast iron frying pan). Get the lard to just smoke. You should have the heat on about a 3 of 10 setting. This can heat while you are mixing the other ingredients. Mix the melted lard into your batter. Put the skillet back on the stove to stay hot.. Once you have mixed the lard into the batter, pour the batter into the skillet. A spatula helps with this. The hot skillet will form a nice crust. Move the skillet immediately to a 400* oven and bake 20-25 minutes or until golden brown on top. To remove, place a large plate inverted over the top of the skillet and then, holding both together, invert the skillet. The bread should come right out onto the plate.
I sometimes add one of those small pop top cans of creamed corn to the batter with no other changes. Remember that baking is science, unlike other cooking, and the amount of liquid in a batter can seriously affect the outcome.
My wife says she never cared for cornbread before she had mine made this way.
- February 23, 2016 at 2:47 pm #24782
oldblinddog;n3010 wrote: Where did you get this recipe?
One of the coop’s has a chef that hands out recipes when we meet.
I actually tried it again and added additional egg and canned corn – not a bad addition.
- February 23, 2016 at 4:49 pm #24791
The reason I asked is because of the amounts of flour and cornmeal in the recipe. It seems backwards to me. I think I would increase the cornmeal and decrease the flour to see how it affects the recipe. However, it may have that much flour because of the amount of squash in there.
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