I was inspired to make this slow cooker summer vegetable cheesy cornbread by a gorgeous looking cornbread I saw made by The Bojon Gourmet – take a look here. I thought I’d try to make something a bit like this using my slow cooker, and with different toppings to suit my family.
The basic cornbread recipe is based on a Jamie Oliver’s Chilli cheese cornbread but tweaked for my ingredients and method of course.
This dish is lovely for a summer lunch or picnic, served with salads, olives, cheese and sliced meat, or as an accompaniment to chilli and rice on an autumn evening. It was also lovely on its own for a quick lunch.
Slice up the slow cooker summer vegetable cheesy cornbread and pop it in a lunch box for school and work and you are all set. Veggies, cheese and cornbread, what more could you need!
Cornbread is ideal to make a change from a boring sandwich for lunch and this veggie topped one is great for the summer.
The finished vegetable cornbread is bright and colourful, you can also vary the veggies as desired to make it different each time you have it.
Plus use up those veggies lingering in your salad drawer in the fridge!
More Recipes to Try
If you like this slow cooker cornbread, then do check out my slow cooker mozzarella and herb soda bread as well and my slow cooker archives!
Pin this slow cooker cheesy cornbread for later
Slow cooker summer vegetable cheesy cornbread
Ingredients
- 2 onions
- 2 corn on the cob
- 4 medium eggs beaten
- 300 g polenta
- 220 ml semi skimmed milk
- 1 tsp baking powder
- 6 tbsp plain flour
- 100 g medium cheddar
- 150 g baby plum tomatoes
- 2 baby courgettes
- 1/3 of a red pepper
- 1/3 of a green pepper
- 1-2 tsp olive oil
Instructions
- Fry the onions in some oil until soft, then add the corn (remove it from the cobs with a sharp knife). Fry for about another 3-4 minutes. Then leave it to cool for a few minutes.
- Mix the beaten eggs, polenta, milk, baking powder and flour in a large bowl until smooth. Then add the two thirds of the cheese.
- Mix in the onions and sweetcorn.
- Grease an 8 inch silicone pan and pour in the polenta, onion and sweetcorn mixture.
- Halve the tomatoes and chop the other vegetables, and place them on top, pressing in slightly.
- Place the pan in your slow cooker. Put some water under your pan if your slow cooker cannot be used dry.
- Cook on high for two hours approx or until a skewer or knife comes out clean.
- Drizzle on a little olive oil, sprinkle on some mixed herbs, then sprinkle on the rest of the cheese on top and brown in a hot oven for 10 minutes.Serve warm.
I am linking up with Credit Crunch Munch organised by Fuss Free Flavours and Fab Food 4 All, and hosted by Elizabeth’s Kitchen Diary.
This recipe is cooked in a slow cooker, based on vegetarian ingredients, and I used up a packet of polenta to make it so I think it counts as a frugal recipe.
I’m also linking up with #CookBlogShare which can be found here at Supergoldenbakes and #recipeoftheweek.
[…] Slow Cooker Summer Vegetable Cheesey Cornbread from bakingqueen74 […]
[…] Slow cooker cheesy veggie cornbread […]
[…] know when you just see something that makes you start salivating? Well, this Slow Cooker Summer Vegetable Cheesy Cornbread has done just that. Lots of courgettes, peppers and baby plum tomatoes turn something quite simple […]
I love this idea. I hate turning my oven on when it is really hot and I have never baked in my slow cooker.
Thank you so much for sending to Credit Crunch Munch
Thanks for visiting Helen! Will try to take part again soon, love an economical meal
Oh my this looks like a delicious meal until itself! Thank you for sharing with Credit Crunch Munch 🙂
Mmm, that looks wonderful. It’s a combo of most of my favourite savoury things! Thanks so much for linking up with #recipeoftheweek. Sorry I was slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂
Oh my goodness, I have got to try this at some point. It’s something I’ve not seen done in a slow cooker before and it looks delicious. I might have to be guilty of buying courgettes out of season though because all the ones that Mum has grown for me have been assigned to cakes and Mum wouldn’t eat peppers or tomatoes anyway so I’ll have to make it when I’m back at uni anyway. Plus, it will be perfect for my packed lunches =)
I adore cornbread (and am also big fan of Bojon Gourmet blog too!). I have never made one with toppings like yours – looks almost a meal in itself. I suspect my slow cooker will be dusted off shelf and used a lot in coming months when my kitchen (hopefully) finally gets completely redone. Thanks for linking to #CookBlogShare hope you come back again this week.
Looks much better than Jamie Olivers anyday! 🙂
I’m cooking for the family tomorrow night and looking for ideas, some great recipes on your site but this corn bread looks awesome so looks like I’ll be making this tomorrow.
Thanks, keep em coming!
Wow that looks great! I am going to have to give this a go cooked in an oven with gluten-free flour. Fab recipe…going on my Pinterest board of recipes to try!