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Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Thursday, January 24, 2013

Easy Cornbread - Slow Cooker Thursday

This week are trying something a little different for Slow Cooker Thursday.  Did you know that you can make bread in your slow cooker?  Yes...yes, you can!  I will admit, I was a little apprehensive about it at first, but...I found the recipe in the Best of Bridge Slow Cooker is the recipe:

Surprisingly easy cornbread made in your slow cooker!
4 tablespoons melted butter
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons packed brown sugar
2 eggs, lightly beaten
1 1/3 cups buttermilk*

Brush 1 tablespoon of the melted butter over the bottom and sides of the insert of a 3 1/2 to 4 quart slow cooker.  

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.  Make a well in the centre of the dry ingredients.

Add in the packed brown sugar, eggs, buttermilk, and the leftover melted butter.  Mix, but only until it is just evenly combined.  Pour the batter into the slow cooker.

Take a clean tea towel, fold it in half, and lay over the top of the slow cooker.  Cover (with lid).  The towel should overlap the sides of your slow cooker.  

Cook on high for 1 1/2 - 2 hours, or until a toothpick comes out clean.  Once done, remove the insert from the slow cooker, sit on a cutting board or cooling rack for 10 minutes.  

Using a rubber spatula, loosen the sides of the bread.  Turn onto the cutting board, cut into wedges and serve.

*If you don't have buttermilk on hand, you can easily make your own by using vinegar and regular milk.  The ratio is 1 1/2 teaspoons of vinegar for every 1/2 cup of milk.  Let the mixture sit for 5 minutes before using.

Like I said before, I was a little doubtful about making bread in my slow cooker.  I am not really a bread maker (yet) but this has given me hope!  I will admit, we snuck peeks from time to time at the bread, because we were a little worried about what was happening under that towel (if anything).  I am totally surprised at how well it turned out.  And tasty.  As long as you like cornbread, you should like this!


  1. I'm going to try tonight. Don't like "cake" c/bread so will 1/2 flour and add to cornmeal. For those don't know, can buy powder buttermilk so will try that mixed w/milk. Sometimes don't have good luck w/vinegar/milk. Will let you know.

  2. will try this rite now love cooking an baking,m hobbi cant wait to c results get back to


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