Go oven-less with this delicious slow cooker cornbread. A quick and easy recipe that cooks in your crock pot or slow cooker.
The heat of summer makes our small kitchen a little warm when using the oven, but there are other ways to bake; as an example, here’s a recipe for slow cooker cornbread.
As the weather improves, thoughts turn to barbecues. While what we in the UK consider to be a barbecue would horrify an aficionado from the southern states of the U.S.A.; grilling meat and vegetables (and of course, sausages) on charcoal has an authenticity of its own, but isn’t the same thing as a long, slow smoking using hickory wood. But we don’t have access to a smokehouse where we can fit a large joint, so it’s the British version for us. But we can add a little authentic accent by serving this slow cooker cornbread on the side.
- 200g cornmeal or polenta
- 150g plain flour
- 20g sugar
- 2tsp baking powder
- 1tsp baking soda
- 1tsp salt
- 100g melted butter, and extra butter to grease the slow cooker pot.
- 300ml milk
- juice of half a lemon
- 2 eggs
- 50g frozen corn
- Add the lemon juice to the milk and let stand for 10 minutes. While waiting, cut out greaseproof paper in the shape of the bottom of your slow cooker pot. Butter the pot well, and place the grease proof paper at the bottom. Mix the dry ingredients. Defrost the frozen corn and chop or blitz in a food processor briefly. Lightly beat the eggs and add to the milk. Add the corn and milk mixture to the dry ingredients and fold together.
- Pour the batter into the slow cooker and cook on high for about an hour and a half. Test like cake, with a skewer - the cornbread is done when the skewer comes out cleanly. Turn out, add lashings of butter and enjoy!
We use our oven a lot; baking bread, particularly sour dough, cheering cakes and easy set-and-forget oven pasta bakes and baked risottos. But like all ovens, it is a bit of an energy hog.
When asked to take part in the MoneySuperMarket One Week Energy Challenge, we decided to try living for a week without using it. The April weather hasn’t helped; whilst it’s been generally gloriously sunny (except for the snow showers!), it’s also been cold meaning that the obvious go-to answer of salads haven’t really been what we’ve been wanting to eat. And although we’re not really Sunday roast people, to do without an oven completely would be very tough to live with, but on the other hand, using an oven for a hour a day adds up to a cost of about £2.50 a week which over a year is £130! In comparison the slow cooker only costs about 20p for 8 hours!
Even when shopping around for the best deal on energy from a comparison site like MoneySuperMarket it’s still an energy intensive appliance. We’re delighted with the cornbread, as well as the slow cooker and pasta and risottos, and for our next experiment we’re going to try bread in the slow cooker, and carry on using our oven less.
See how Jac got on without her dishwasher for a week and read her list of 15 dishwasher hacks.
This post is in collaboration with MoneySuperMarket, but all thoughts are our own.