Makes 8 servings
|1-1/4||cups all-purpose flour|
|3/4||cup yellow cornmeal|
|1||teaspoon baking powder|
|1||teaspoon baking soda|
|1||teaspoon seasoned salt|
|1||cup nonfat buttermilk|
|1/4||cup cholesterol-free egg substitute|
|1/4||cup canola oil|
- Preheat slow cooker on HIGH.
- Sift together flour, cornmeal, sugar, baking powder, baking soda and seasoned salt in large bowl. Make well in center of dry mixture. Pour in buttermilk, egg substitute and oil. Mix in dry ingredients just until moistened. Pour mixture into greased 2-quart soufflé dish or 2-pound coffee can.
- Cover with lid or foil. Place on rack or metal trivet in preheated slow cooker. Cover; cook on HIGH 30 minutes to 2 hours or on LOW 3 to 4 hours or until edges are golden and knife inserted into center comes out clean.
You may wish to cook the cornbread with slow cooker lid slightly ajar to allow any condensation to evaporate.
Check out more recipes for Quick Breads