Such a Crock - Cornbread

The crock-pot a fantastic tool to have in the kitchen . . . so much so that I have two. I can throw a bunch of ingredients into the crock and by the time I get home from work I have dinner and dessert finished and ready to serve.

Besides delicious meals, crock-pots are excellent for baking desserts and breads.  Yep, that’s right, I said it . . . baking . . . in a crock-pot. 

In order to bake in a crock-pot you will need a baking insert with a lid and baking rack made specifically for your crock-pot

- OR -

An 1, 2 or 3 pound coffee or nut can or any metal mold that holds 4, 8 or 12 cups. (copper gelatin molds, baking pans, etc.)

Heat needs to be able to circulate around the insert. If a baking rack isn't available, crumple up enough aluminum foil to raise the can about an inch from the bottom of the crock-pot. If there is not lid, cover the can with a double thickness of paper towels.

Generally, baking is done on high heat, but you should always follow the recipe instructions.

Only lift lid to check for doneness. Lifting the lid too often will let necessary heat escape.

Cornbread goes good with most meals or as a snack or lunch item.

Here’s a yummy recipe for cornbread that you can make right in your crock-pot.

What you need:

• 1 1/4 C All-Purpose Flour
• 3/4 C Yellow Cornmeal
• 1/4 C Granulated Sugar
• 4 1/2 Ts Baking Powder
• 1 Ts Salt
• 1 Egg; Slightly Beaten
• 1 C Milk
• 1/3 C Butter; Melted Or 1/3 C Vegetable Oil

In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened.

Turn into the baking insert and put on the lid. Cover the cooker, cook on high for 2 to 3 hours.

Nom-dilly-icous!