Slow Cooker Jalapeno Cornbread
Easy slow cooker jalapeno cornbread recipe with Jiffy mix, homemade with simple ingredients. Tender, moist. slightly sweet with a subtle spice and full of creamed corn and cheddar cheese.
Yield: People
Ingredients
- 2 boxes Jiffy corn muffin mix
- 1/2 cup Cheddar cheese, Full fat, Shredded
- 2 tbsp Granulated sugar, Optional
- 2 Eggs, Large, Lightly whisked
- 1 can Cream style sweet corn, 14.75 oz. can
- 1 Jalapeno, Washed, Patted dry, Deseeded, Finely chopped, Can replace with 1-2 tbsp diced canned jalapenos
- 1/2 cup Milk, Whole or 2%, Can add up to 3/4 cups if batter is not mixing properly or coming together
Instructions
- In a large mixing bowl, add corn muffin mix, cheddar cheese, sugar, eggs, cream style sweet corn, jalapeno, milk.
- Mix until combined. The batter will be thick.
- Grease inside of a 6 quart crockpot heavily with oil or butter and spread some parchment paper at the bottom.
- Spread the batter in the crockpot as evenly as possible.
- Cover and cool on High heat for for 2.5 to 3.5 hours or until an inserted toothpick in the center comes out clean. Timing may vary, based on the brand of your slow cooker as well as how tightly it seals.
- When cook time is over, remove lid and run a knife around the edges of the cornbread
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 644kcal, Carbohydrates: 93g, Protein: 16g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 1123mg, Potassium: 250mg, Fiber: 8g, Sugar: 33g, Vitamin A: 511IU, Vitamin C: 4mg, Calcium: 235mg, Iron: 4mg