Crock-Pot Cornbread

Ingredients

2 Cups Yellow Cornmeal
2 Cups All-Purpose Flour
½ Cup Granulated Sugar
2 Tablespoons Baking Powder
1 Teaspoon Kosher Salt
2 Cups Milk
2 Large Eggs
½ Cup Unsalted Butter, Melted

Directions

Spray a 3.5 quart casserole slow cooker OR 6 quart or larger slow cooker insert with non-stick cooking spray or grease with butter.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt until combined.

In a medium mixing bowl, whisk together the milk, eggs and melted butter.

Add the wet ingredients to the dry ingredients and stir with a silicone spatula just until everything is moist. Avoid over stirring, a few lumps are okay.

Pour batter into prepared slow cooker crock and place in the slow cooker cooking base.

Place a clean kitchen towel or a double layer of paper towels between the slow cooker insert and lid.

Cook on HIGH heat for 2 to 3 hours or until a toothpick inserted in the middle of the cornbread comes out clean.
Cut into 12 servings.