Slow Cooker Pumpkin Maple Cornbread + my First VIDEO

The recipe Slow Cooker Pumpkin Maple Cornbread + my First VIDEO could satisfy your Southern craving in roughly 2 hours and 10 minutes. One serving contains 492 calories, 10g of protein, and 20g of fat. For $1.09 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have all purpose flour, salt, pumpkin puree, and a few other ingredients on hand, you can make it. 14 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Life Made Sweeter. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Paleo Shredded Slow Cooker Roast Beef with Pumpkin and Salsa + A Slow Cooker Roundup and GIVEAWAY, {Video} Slow Cooker Whole Chicken, and Slow Cooker Baked Ziti & Video are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with maple syrup. Beat in egg until incorporated. Whisk in butternut squash and then the buttermilk.Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)Pour batter into the lined slow cooker and smooth down with an offset spatula. Place lid on top.Cook on low for 3 to 4 hours or on high for 1 - 2 hours or until edges are golden and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker).Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes. Cut and serve with chili, maple syrup or your favorite buttery spread.Wrap in plastic wrap and place in an airtight container for up to 2 days.

 

Step by step:

1. Line the slow cooker with aluminum foil. Spray the foil with non-stick cooking spray.In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a large bowl, whisk together the melted butter with maple syrup. Beat in egg until incorporated.

2. Whisk in butternut squash and then the buttermilk.Slowly add dry ingredients to wet ingredients and stir until just combined (do not overmix - it is okay to see a small amount of flour)

3. Pour batter into the lined slow cooker and smooth down with an offset spatula.

4. Place lid on top.Cook on low for 3 to 4 hours or on high for 1 - 2 hours or until edges are golden and a toothpick inserted into the center comes out clean. (The time may be slightly different depending on your slow cooker).Once cooked, remove entire foil with cornbread from the slow cooker and let cool for 15 minutes.

5. Cut and serve with chili, maple syrup or your favorite buttery spread.Wrap in plastic wrap and place in an airtight container for up to 2 days.

Nutrition Information:

covered percent of daily need