Get ready to transform your kitchen into a flavor paradise with this mouthwatering Crock Pot Mexican Corn Bread that's about to become your new obsession! Imagine a perfectly moist, cheesy cornbread with a kick of Mexican-inspired goodness, all prepared effortlessly in your slow cooker. This isn't just another cornbread recipe – it's a culinary adventure that will have your family and friends begging for seconds, and the best part? It's so easy to make, you'll feel like a gourmet chef without spending hours in the kitchen!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels
- 1 cup shredded cheese
Instructions
- Prepare your slow cooker by lightly greasing the interior with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate bowl, beat the eggs and then mix in milk and vegetable oil until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and stir until just mixed. Be careful not to overmix, as this can make the cornbread tough.
- Fold in the corn kernels and shredded cheese, distributing them evenly throughout the batter.
- Carefully transfer the batter into the prepared slow cooker, spreading it evenly with a spatula to ensure uniform cooking.
- Cover the slow cooker and cook on low heat for 2 hours, or until a toothpick inserted into the center comes out clean.
- Once done, turn off the slow cooker and let the cornbread rest for 10-15 minutes before removing.
- Carefully run a knife around the edges to loosen, then invert onto a serving plate or cut and serve directly from the crock pot.
- Serve warm, optionally garnished with additional cheese, chopped cilantro, or a dollop of sour cream.
Tips
- Don't overmix the batter! Stir just until the ingredients are combined to keep your cornbread tender and light.
- Use fresh corn kernels if possible for the best flavor and texture. Frozen corn works well too, just make sure to thaw and drain excess moisture.
- For extra flavor, consider adding diced jalapeños or green chiles to give your cornbread a spicy kick.
- Check the cornbread's doneness by inserting a toothpick into the center. If it comes out clean, your cornbread is ready!
- Let the cornbread rest for 10-15 minutes after cooking to help it set and make it easier to remove from the crock pot.
- Serve warm with a pat of butter or a dollop of sour cream for an extra indulgent experience.
- If you want a crispy top, you can briefly broil the cornbread in the oven for 2-3 minutes after slow cooking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 65mg
