Thanksgiving is a day of thanks. It's also a day of cooking. Lots of cooking! Are you one of the many who gets up at 5am to start the day's cooking? Whether you’re making the whole meal or bringing a dish to pass, you can reduce some of the work by using a crockpot. Just load it up and let it do its thing. This year, try this magnificent Thanksgiving Day cornbread, crockpot edition! Your family will love it and you don’t even have to tell them how easy it was to make!
½ C. butter, melted but not boiling
⅔ C. sugar
2 eggs, beaten
1 C. buttermilk
½ tsp. baking soda
1 C. cornmeal
1 C. flour
½ tsp. salt
Step 1: Grease the crockpot well to keep the bread from sticking.
Step 2: Combine the sugar, baking soda, cornmeal, flour, and salt in a large bowl and set aside.
Step 3: In a separate bowl, combine the butter, eggs, and buttermilk.
Step 4: Add the wet ingredients to the dry, and stir until blended. A few small lumps are ok.
Step 5: Pour the batter into the crockpot, cover, and cook for an hour and 15 minutes.
Your cornbread will be crisp and browned on the edges and moist on the inside. Enjoy the cornbread with butter or dip it in your turkey gravy!
One way you can make this recipe even easier is by using a crockpot liner. This will allow you to lift the bread out of the crockpot easily without breaking it. Then you just let the pot cool and put it back in storage, no clean up needed!
Any bread leftover (wishful thinking!) can be frozen for later use. It warms up perfectly from the freezer so you can enjoy it again.