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Slow Cooker Jalapeo Cornbread

This Slow Cooker Jalapeo Cornbread is warm, comforting, and just a tad spicy, making it the perfect side for soups or a tasty snack!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 8 servings

Ingredients

  • 1 cup white whole-wheat flour
  • 1 cup yellow cornmeal
  • 3 tablespoons coconut sugar
  • 1 teaspoon kosher salt
  • 4 teaspoons baking powder
  • 1 teaspoon chili powder
  • 1 large egg
  • 1 cup plain Greek yogurt
  • 1 cup skim milk
  • 2 tablespoons butter melted
  • 2 jalapeños deseeded and sliced

Instructions

  • Start by greasing your slow cooker with a little butter or cooking spray.
  • In a large mixing bowl, combine the white whole-wheat flour, yellow cornmeal, coconut sugar, kosher salt, baking powder, and chili powder. Whisk them together until evenly blended.
  • In a separate bowl, whisk together the egg, Greek yogurt, skim milk, and melted butter until smooth.
  • Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  • Gently fold in the sliced jalapeños, distributing them evenly throughout the batter.
  • Transfer the batter into the greased slow cooker, spreading it out evenly.
  • Cover the slow cooker and set it to low for about 3 to 4 hours.
  • Once cooked, let the cornbread cool for about 10 minutes before slicing and serving.

Equipment

  • Slow Cooker
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Notes

  • Let the cornbread cool completely before storing in an airtight container.
  • It can be kept at room temperature for up to 2 days or in the refrigerator for about a week.
  • For longer storage, freeze slices wrapped in plastic wrap.
  • Reheat in the microwave or oven until warmed through.