Jalapeño Cornbread

Jalapeño CornbreadsouthwestF

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
Prep Time: 10m, Cook Time: 4 hours LOW / 2 hours HIGH, Servings: 8
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Ingredients
  1. 1 cup / 5 1/2 oz yellow cornmeal
  2. 1 cup / 4 1/2 oz all-purpose flour
  3. 2 tbsp sugar
  4. 4 tsp baking powder
  5. 1/2 tsp salt
  6. 1 Southwest Fiesta Slow Cooker Spice Blend
  7. 1 cup / 8 fl oz milk
  8. 1 egg
  9. 1/4 cup / 2 fl oz vegetable oil
  10. 1 cup frozen corn
  11. 1 jalapeño, de-seeded & minced
optional Jalapeño Cream
  1. 1/2 cup heavy cream
  2. 1/4 cup sour cream
  3. 1 jalapeño, seeded & minced
  4. 2 tbsp cilantro
  5. 1/2 tsp lime juice
  6. generous pinch salt
Instructions
  1. in a large bowl combine the cornmeal, flour, sugar, baking powder, salt and Southwest Fiesta Slow Cooker Spice Blend
  2. stir the milk, egg and vegetable oil into the flour mixture to form a thick batter
  3. stir in the corn and jalapeño
  4. spray the slow cooker insert with non-stick spray and spoon the cornbread mixture into the insert
  5. cover and cook on HIGH for 2 hours or LOW for 4 hours
optional Jalapeño Cream
  1. put all the ingredients into a small blender and blend to a thick cream
the zen of slow cooking http://www.blog.thezenofslowcooking.com/