Categories: Slow Cooker

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 1/2 tsp baking soda
• 2 eggs
• 1/4 cup butter, melted
• 1/4 cup chopped seeded jalapenos
• 1 tbsp finely chopped pimientos or roasted red pepper

Directions

1. Coat inside of slow cooker with nonstick cooking spray.

2. Sift cornmeal, flour, sugar, baking powder and salt into large bowl. Whisk buttermilk into baking soda in medium bowl. Add eggs to buttermilk mixture; whisk lightly until blended. Stir in butter.

3. Stir buttermilk mixture, jalapenos, and pimientos into cornmeal mixture until just blended. Do not overmix. Pour into slow cooker. Cover; cook on HIGH 1 1/2 to 2 hours.

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