Ingredients

• Nonstick cooking spray
• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 1/4 cups buttermilk
• 2 tablespoons molasses
• 1/4 cup butter of margarine, melted
• 2 green chiles, roasted and chopped
• 3 green onions, chopped
• 2 cups shredded sharp cheddar cheese

Directions

1. Coat the inside bottom and sidess of the slow cooker with cooking spray

2. In a large bowl, mix the cornmeal, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt

3. Stir until well blended

4. In a medium-sized bowl, beat the eggs, buttermilk, molasses, and margarine

5. Slowly add to the dry mixture, and stir until well blended

6. Add the chiles, green onions, and the cheese

7. Mix well

8. Slowly pour the mixture into the greased slow cooker

9. Cover and cook on high for 2 hours, or until the bread is cooked through

10. Allow bread to cool for 10 minutes, and then turn the slow cooker upside-down to remove the bread

11. Allow to cool for 5 more minutes before cutting

12. Serve warm with your favorite southwest soup or stew

13. Makes 6-8 servings

14. Note: to check for doneness, insert a toothpick in the center of the bread. When the toothpick comes out clean, the bread is done

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