Subj : Sauces To : Shawn Highfield From : Ben Collver Date : Sun Mar 09 2025 12:13:14 Re: Sauces By: Shawn Highfield to Ben Collver on Sat Mar 01 2025 08:31:24 Hi Shawn, SH> I've saved it over top of the original. I might cut the flour down SH> even more as the GF flour we use it too expensive to waste. :) Yesterday i made my favorite cornbread recipe, except in the crockpot instead of the oven. I also doctored it up with cheddar and chiles and it turned out very well. I think i am ready to graduate to the other crockpot bread recipes. Here's a recipe for what i made yesterday. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crockpot Buttermilk Corn Bread Categories: Cornbread, Crockpot Yield: 4 Servings 2 c Corn flour or meal 2 c Buttermilk 3 Eggs 2 tb Butter; melted 1 ts Baking soda 1 ts Salt 7 oz Can fire roasted diced chiles 1/4 c Cheddar cheese; grated Place 1 cup of water in the crockpot and turn on HIGH. Grease two disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair of disposable bamboo chopsticks to just under 8". In a large bowl, sift together corn flour or meal, baking soda, and salt. In a medium bowl, beat eggs until pale yellow. Mix in butter, buttermilk, grated cheese, and chiles. Mix egg mixture into corn flour mixture until just moistened. Turn into two tube pans and cover with foil. Cut an X in the center and fold foil into hole. Fold foil over outside edge to seal. Place first tube pan directly into crockpot. Top with chopsticks as far toward the outside of the crockpot as possible. Place second tube pan on top of the chopsticks. Cover the cooker and cook for 3 to 4 hours. Remove tube pans from crockpot, uncover, and cool for 15 minutes. Then run a knife around the outside and inside edges and turn out cornbread onto a plate. Note: If you make it with baking powder, it will not rise properly. Recipe by Ben Collver Adapted from recipe by Alex Rast. MMMMM .