Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 1/2 cups cornmeal
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder (optional)
  • 2 cups buttermilk
  • 2 large eggs

Instruction

  • Melt unsalted butter in a 5-6 quart slow cooker on high heat.
  • Stir together cornmeal, flour, sugar, baking powder, salt, and chili powder in a medium mixing bowl. Then stir in buttermilk and eggs. The batter should be thick, but barely pourable and spreadable.
  • Spread melted butter around in slow cooker so it coats the bottom of the cooker. Pour in cornbread batter and spread evenly.
  • Cover the slow cooker and cook on high for 2 hours.
  • Let cornbread cool slightly and serve with a spoon.