Here’s a familiar scenario for us: we plan to augment a meal with muffins or quick bread hot from the oven, only to discover that the oven is already in use. The choice has always been between skipping the bread entirely, or baking it ahead of time and eating it cold.
Then we discovered that our slow cookers can serve as mini-ovens. Here’s a recipe for Corn Bread From Scratch, baked in the slow cooker. You end up with a delicious, homemade cornbread, hot and ready to eat right along with the rest of the meal.
You’ll need to experiment with different pans to find the perfect fit for your slow cooker. The goal is a pan that fits into the crock with some space on all sides. Set it on a rack or trivet to keep it off the bottom of the crock. Loaf pans or small square pans work well in oval slow cookers. If your slow cooker is round, click here for instructions on using a 2-lb. coffee can as a baking insert.
Fix-It and Forget-It Cookbook, Revised & Updated, page 27
Makes 6 servings
Prep. Time: 15 minutes
Cooking Time: 2-3 hours
Ideal slow-cooker size: 6-qt.
1 ¼ cups flour
¾ cup yellow cornmeal
¼ cup sugar
4 ½ tsp. baking powder
1 tsp. salt
1 egg, slightly beaten
1 cup milk
1/3 cup melted butter, or oil
1. In mixing bowl sift together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center.
2. Pour egg, milk, and butter into well. Mix into the dry mixture until just moistened.
3. Pour mixture into a greased 2-quart mold. Cover with a plate. Place on a trivet or rack in the bottom of slow cooker.
4. Cover. Cook on High 2-3 hours.