Who would have thought that you could make cornbread in the crockpot? Not me until the other day. And now I might do it this way more often. It tastes just like oven-baked cornbread, but cooking it in the crock allowed me to pick up my daughter from school, return library books, mail letters and pick up a few groceries.
And the smell when I walked in the door?
I used the recipe on the back of the Quaker Cornmeal carton, although I substituted Pamela's for the flour and omitted the baking powder (because pamela's has baking powder in it already).
And I used butter instead of vegetable oil because I like the flavor of butter better. And I used soy milk instead of cow's.
It seems as if I have a problem with following directions.
Mix batter together according to recipe instructions.
Coat the inside of your crock with cooking spray.
Dump batter in and close up.
Cook on high for 3-4 hours, or until a toothpick comes out clean.
I cooked this for exactly 3.5 and it was perfect.
We had this with leftover Minestrone Soup, which from now on will lovingly be called Garbage Soup, thanks to Becka.