Day 24.
Who would have thought that you could make cornbread in the crockpot? Not me until the other day. And now I might do it this way more often. It tastes just like oven-baked cornbread, but cooking it in the crock allowed me to pick up my daughter from school, return library books, mail letters and pick up a few groceries.
And the smell when I walked in the door?
Awesome.
The Ingredients.I used the recipe on the back of the Quaker Cornmeal carton, although I substituted Pamela's for the flour and omitted the baking powder (because pamela's has baking powder in it already).
And I used butter instead of vegetable oil because I like the flavor of butter better. And I used soy milk instead of cow's.
It seems as if I have a problem with following directions.
The Directions.
Mix batter together according to recipe instructions.
Coat the inside of your crock with cooking spray.
Dump batter in and close up.
Cook on high for 3-4 hours, or until a toothpick comes out clean.
I cooked this for exactly 3.5 and it was perfect.
We had this with leftover Minestrone Soup, which from now on will lovingly be called Garbage Soup, thanks to Becka.
