Slow-cooker Corn Bread

corn breadIngredients

4 eggs
1 package (8.5 ounce) corn muffin mix
1 can (14.75 ounce) cream-style corn
3/4 cup milk
3/4 cup (1 medium) chopped red pepper
4 ounce can diced green chile pepper
1/2 cup shredded Mexican cheese blend (2 ounces)

Directions

1.Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray, or insert crock pot liner; set aside.
2.In a large bowl, stir together eggs, corn muffin mix, cream-style corn, milk, sweet pepper, and chile peppers. Spoon egg mixture into the prepared slow cooker.
3. Cover and cook on low-heat setting about 4 hours. Sprinkle top of spoon bread with cheese. Let stand, covered, for 30-45 minutes before serving.

Nutrition Information

Amount per serving: 1/2 cup
Calories: 195
Fat: 7g
Cholesterol: 94mg
Sodium: 437 mg
Total Carbohydrate: 27g
Fiber: 1.5g
Sugar: 8g
Protein: 6g

Print Recipe
Slow-cooker Corn Bread
Servings
Servings

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