Ingredients

The following ingredients have 8 Servings
  • 2 Cups Yellow Cornmeal
  • 2 Cups All-Purpose Flour
  • 1 1/2 Cup Shredded Coconut
  • 1/2 Cup Granulated Sugar
  • 2 Tablespoons Baking Powder
  • 1 Teaspoon Kosher Salt
  • 2 Cups Milk
  • 2 Large Eggs
  • 1/2 Cup Unsalted Butter ((1 Stick), Melted)

Instruction

  • Spray a 3.5 quart casserole slow cooker OR 6 quart or larger slow cooker insert with non-stick cooking spray or grease with butter.
  • In a large mixing bowl, combine the cornmeal, flour, coconut, sugar, baking powder and salt until combined.
  • In a medium mixing bowl, whisk together the milk, eggs and melted butter.
  • Add the wet ingredients to the dry ingredients and stir with a silicone spatula just until everything is moist. Avoid over stirring, a few lumps are okay.
  • Pour batter into prepared slow cooker crock and place in the slow cooker cooking base.
  • Place a clean kitchen towel or a double layer of paper towels between the slow cooker insert and lid.
  • Cook on HIGH heat for 2 to 3 hours or until a toothpick inserted in the middle of the cornbread comes out clean.
  • Cut into 12 servings and enjoy!