Prep Time: 10 Min
1½ cup cornmeal ½ cup flour 6 tablespoons sugar 1 ¾ teaspoons baking powder 2 tablespoon butter, melted ½ cup milk 1 egg, lightly beaten
Cook Time: 60 Min
Start by preheating a 3-quart slow cooker on high while you prepare the batter. In a large bowl whisk together the yellow cornmeal, flour, sugar and baking soda.
Make a well in the middle of the dry ingredients and add in the melted butter, milk, and lightly beaten egg.
Mix the wet and dry ingredients together until well combine but still just a bit lumpy. You don't want a perfectly smooth batter, so don't over mix.
Lightly spray the inside of the slow cooker with vegetable oil. Pour the cornbread batter into a 3 quart slow cooker.
. Cover and cook on high between 1-1.5 hours. After 1 hour, test using a toothpick or cake tester inserted into the middle of the cornbread. If it comes out clean, it's done