Re: Sauces
By: Shawn Highfield to Ben Collver on Sat Mar 01 2025 08:31:24

Hi Shawn,

I've saved it over top of the original. I might cut the flour down
even more as the GF flour we use it too expensive to waste. :)

Yesterday i made my favorite cornbread recipe, except in the crockpot
instead of the oven. I also doctored it up with cheddar and chiles and
it turned out very well. I think i am ready to graduate to the other
crockpot bread recipes. Here's a recipe for what i made yesterday.

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Title: Crockpot Buttermilk Corn Bread
Categories: Cornbread, Crockpot
Yield: 4 Servings

2 c Corn flour or meal
2 c Buttermilk
3 Eggs
2 tb Butter; melted
1 ts Baking soda
1 ts Salt
7 oz Can fire roasted diced chiles
1/4 c Cheddar cheese; grated

Place 1 cup of water in the crockpot and turn on HIGH. Grease two
disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair
of disposable bamboo chopsticks to just under 8".

In a large bowl, sift together corn flour or meal, baking soda, and
salt. In a medium bowl, beat eggs until pale yellow. Mix in butter,
buttermilk, grated cheese, and chiles. Mix egg mixture into corn
flour mixture until just moistened. Turn into two tube pans and
cover with foil. Cut an X in the center and fold foil into hole.
Fold foil over outside edge to seal.

Place first tube pan directly into crockpot. Top with chopsticks as
far toward the outside of the crockpot as possible. Place second
tube pan on top of the chopsticks. Cover the cooker and cook for
3 to 4 hours. Remove tube pans from crockpot, uncover, and cool
for 15 minutes. Then run a knife around the outside and inside
edges and turn out cornbread onto a plate.

Note: If you make it with baking powder, it will not rise properly.

Recipe by Ben Collver

Adapted from recipe by Alex Rast.

<gopher://tilde.pink/0/~bencollver/recipes/utf8/
baked-goods/breads/cornbreads/recipe81.txt>

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