---------- Recipe via Meal-Master (tm) v8.05 Title: Crockpot Cornbread Categories: Breads, Crockpot Yield: 6 Servings 1 c Water 1 1/4 c All-purpose flour 3/4 c Yellow corn meal 14 3/4 oz Can creamed corn 4 1/2 ts Baking powder 1 ts Salt 1 Egg; slightly beaten 1/2 c Milk 1/3 c Butter; melted -OR- 1/3 c Vegetable oil 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 medium bowl, sift together the flour, corn meal, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened. Turn into two tube pans and cover with foil. 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. Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau, Grosset & Dunlap, NY, ©1975 Adapted from: -----