Slow Cooker Cheesy Garlic Cornbread

Prep time: 15min
Total time: 270min
Serves: 8
1 cup
cornmeal
250 mL
3/4 cup
all-purpose flour
175 mL
1 tbsp
baking powder
15 mL
3/4 tsp
salt
4 mL
1 pkg
plain light cream cheese, room temperature
8 oz/250 g
1/4 cup
sugar
60 mL
2
eggs
1 cup
milk
250 mL
1 can
creamed corn
540 mL
2 tbsp
butter, melted
30 mL
1 cup
shredded Cheddar cheese
250 mL
1
jalapeno, seeded and chopped
5
cloves garlic, minced
Per serving: 1/8 of the recipe
calories
240
fat
11 g
saturated fat
7 g
carbs
30 g
sugar
8 g
protein
8 g
cholestrol
60 mg
fibre
2 g
sodium
540 mg

Directions

  1. In bowl, whisk together cornmeal, flour, baking powder and salt. Set aside. In another large bowl, use electric mixer to beat together cream cheese and sugar until fluffy. On high speed, beat eggs into cream cheese batter until blended. Reduce mixer to medium speed and beat in milk, creamed corn and melted butter. Fold in cornmeal mixture, Cheddar, jalapeno and garlic.

  2. Scrape into greased large slow cooker (4.5 to 6 L capacity). Cover and cook on LOW setting 3 1/2 to 4 hr., until tester inserted into centre of spoon bread comes out clean. Serve hot.