Thank the slow-cooker for those crispy, golden-brown edges. Thank the jalapeno for that spicy kick.

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Ingredients

Directions

  • Lightly coat a 4-quart slow cooker with cooking spray; set aside. In a large bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside.

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  • In a medium bowl combine eggs, milk, oil, finely chopped onion, green onions, and jalapeño pepper. Add egg mixture all at once to cornmeal mixture; stir just until moistened (batter should be slightly lumpy). Spoon batter into the prepared cooker (cooker will only be about one-fourth full).

  • Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a wooden toothpick inserted near the center comes out clean. (When removing lid, lift carefully so condensation from lid does not drip onto bread.) Remove liner from cooker. Let cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread with a thin metal spatula. Use a wide spatula to lift bread from liner. Let cool completely on a wire rack.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

225 calories; 9 g total fat; 49 mg cholesterol; 432 mg sodium. 31 g carbohydrates; 5 g protein;

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