Subj : BH&G 2835
To   : ALL
From : DAVE DRUM
Date : Thu May 27 2021 10:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Onion-Jalapeno Corn Bread
 Categories: Breads, Vegetables, Chilies, Dairy
      Yield: 10 Servings
 
           - Nonstick cooking spray
      1 c  Yellow cornmeal
    3/4 c  All-purpose flour
    1/4 c  Sugar
      1 tb Baking powder
    3/4 ts Salt
      1 c  Milk
      2 lg Eggs
    1/4 c  Oil
    1/4 c  Fine chopped onion
    1/4 c  Thin sliced green onions
      1    Fresh jalapeno; seeded, fine
           - chopped
 
  Lightly coat a 4 quart slow cooker with cooking spray. In
  a medium bowl stir together cornmeal, flour, sugar, baking
  powder, and salt; set aside.
  
  In a medium bowl whisk together milk, eggs, oil, onion,
  green onions, and jalapeno peppers. Add egg mixture all at
  once to cornmeal mixture. Stir just until combined
  (mixture should still be slightly lumpy). Spoon batter
  into prepared slow cooker.
  
  Cover and cook on high-heat setting for 2 to 2-1/2 hours
  or until a toothpick inserted near the center comes out
  clean.
  
  Carefully remove lid so condensation from lid does not
  drip on to bread; cook for 5 to 10 minutes more to
  evaporate excess moisture. Turn off slow cooker.
  
  Cover opening of slow cooker completely with paper towels;
  place lid on top. Cool for 10 to 15 minutes.
  
  Run a knife around edges of slow cooker; remove bread from
  cooker. Cool completely on a wire rack.
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 15 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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