Slow Cooker Cheesy Garlic Cornbread

Prep Time: 15 minutes
Total Time: 4 hours 30 minutes
Makes: 8

Ingredients

  1. 1 cup (250 mL) cornmeal
  2. 3/4 cup (175 mL) all-purpose flour
  3. 1 tbsp (15 mL) baking powder
  4. 3/4 tsp (4 mL) salt
  5. 1 pkg (8 oz/250 g) plain light cream cheese, room temperature
  6. 1/4 cup (60 mL) sugar
  7. 2 eggs
  8. 1 cup (250 mL) milk
  9. 1 can (540 mL) creamed corn
  10. 2 tbsp (30 mL) butter, melted
  11. 1 cup (250 mL) shredded Cheddar cheese
  12. 1 jalapeno, seeded and chopped
  13. 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.