4 tablespoons melted butter
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons packed brown sugar
2 eggs, lightly beaten
1 1/3 cups buttermilk*
Brush 1 tablespoon of the melted butter over the bottom and sides of the insert of a 3 1/2 to 4 quart slow cooker.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Make a well in the centre of the dry ingredients.
Add in the packed brown sugar, eggs, buttermilk, and the leftover melted butter. Mix, but only until it is just evenly combined. Pour the batter into the slow cooker.
Take a clean tea towel, fold it in half, and lay over the top of the slow cooker. Cover (with lid). The towel should overlap the sides of your slow cooker.
Cook on high for 1 1/2 - 2 hours, or until a toothpick comes out clean. Once done, remove the insert from the slow cooker, sit on a cutting board or cooling rack for 10 minutes.
Using a rubber spatula, loosen the sides of the bread. Turn onto the cutting board, cut into wedges and serve.
*If you don't have buttermilk on hand, you can easily make your own by using vinegar and regular milk. The ratio is 1 1/2 teaspoons of vinegar for every 1/2 cup of milk. Let the mixture sit for 5 minutes before using.
VERDICT:
Like I said before, I was a little doubtful about making bread in my slow cooker. I am not really a bread maker (yet) but this has given me hope! I will admit, we snuck peeks from time to time at the bread, because we were a little worried about what was happening under that towel (if anything). I am totally surprised at how well it turned out. And tasty. As long as you like cornbread, you should like this!
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