MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Onion-Jalapeno Corn Bread
Categories: Breads, Vegetables, Chilies, Dairy
Yield: 10 Servings

- Nonstick cooking spray
1 c Yellow cornmeal
3/4 c All-purpose flour
1/4 c Sugar
1 tb Baking powder
3/4 ts Salt
1 c Milk
2 lg Eggs
1/4 c Oil
1/4 c Fine chopped onion
1/4 c Thin sliced green onions
1 Fresh jalapeno; seeded, fine
- chopped

Lightly coat a 4 quart slow cooker with cooking spray. In
a medium bowl stir together cornmeal, flour, sugar, baking
powder, and salt; set aside.

In a medium bowl whisk together milk, eggs, oil, onion,
green onions, and jalapeno peppers. Add egg mixture all at
once to cornmeal mixture. Stir just until combined
(mixture should still be slightly lumpy). Spoon batter
into prepared slow cooker.

Cover and cook on high-heat setting for 2 to 2-1/2 hours
or until a toothpick inserted near the center comes out
clean.

Carefully remove lid so condensation from lid does not
drip on to bread; cook for 5 to 10 minutes more to
evaporate excess moisture. Turn off slow cooker.

Cover opening of slow cooker completely with paper towels;
place lid on top. Cool for 10 to 15 minutes.

Run a knife around edges of slow cooker; remove bread from
cooker. Cool completely on a wire rack.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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