Slow Cooker Cheesy Garlic Cornbread

8
Medium
Side Dishes

Characteristics

Vegetarian High Calcium Without nuts

Nutritional Facts Per Serving

240
Calories
8 g
Protein
30 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 240
  • Lipides 11 g
    • Saturated fat  7 g
  • Cholesterol 60 mg
  • Sodium  540 mg
  • Carbs 30 g
    • fiber  2 g
    • Sugar  8 g
  • Protein 8 g

Ingredients

  • 1 cup (250 mL) cornmeal
  • 3/4 cup (175 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 3/4 tsp (4 mL) salt
  • 1 pkg (8 oz/250 g) plain light cream cheese, room temperature
  • 1/4 cup (60 mL) sugar
  • 2 eggs
  • 1 cup (250 mL) milk
  • 1 can (540 mL) creamed corn
  • 2 tbsp (30 mL) butter, melted
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1 jalapeno, seeded and chopped
  • 5 cloves garlic, minced

Method

  1. In bowl, whisk together cornmeal, flour, baking powder and salt. Set aside. In another large bowl, use electric mixer to beat together cream cheese and sugar until fluffy. On high speed, beat eggs into cream cheese batter until blended. Reduce mixer to medium speed and beat in milk, creamed corn and melted butter. Fold in cornmeal mixture, Cheddar, jalapeno and garlic.
  2. Scrape into greased large slow cooker (4.5 to 6 L capacity). Cover and cook on LOW setting 3 1/2 to 4 hr., until tester inserted into centre of spoon bread comes out clean. Serve hot.

Tip: Serve spoon bread with Thanksgiving dinner or with roast chicken or baked ham.

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