Slow Cooker Summer Vegetable Cheesy Cornbread

Slow cooker cornbread topped with delicious summer veggies and cheese, so delicious as a side or light meal!

Recipe inspiration

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.

Traditionally cornbread is a staple of Southern cooking in the USA, and often served as a side dish. It I made with cornmeal there. Here I have used dried polenta which is another type of cornmeal that is more available in the UK.

With the added toppings in my recipe, 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 is 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!

Ingredients

Here’s what you will need for this recipe (the quantities are in the recipe card, scroll down for the details):

• onions
• corn on the cob
• eggs
• dried polenta
• milk
• baking powder
• plain flour
• cheddar cheese
• cherry tomatoes
• small courgettes
• red and green bell pepper
• olive oil

Method

1. 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.
2. Mix the beaten eggs, polenta, milk, baking powder and flour in a large bowl until smooth. Then add the two thirds of the cheese.
3. Mix in the cooked onions and sweetcorn.
4. Grease an 8 inch silicone pan and pour in the polenta, onion and sweetcorn mixture.
5. Halve the tomatoes and chop the other vegetables, and place them on top, pressing in slightly.
6. Place the pan in your slow cooker. Put some water under your pan if your slow cooker cannot be used dry.
7. Cook on high for two hours approx or until a skewer or knife comes out clean.
8. 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.
9. Serve warm.
   

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

Recipe

Slow Cooker Cheesy Cornbread

Cheesy cornbread topped with courgette, tomatoes and peppers which you bake in your slow cooker, for a great side or veggie main meal dish

5 from 3 votes

Print Pin Rate Save Saved!

Course: Main Course, Side Dish

Cuisine: Slow Cooker

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Oven Time: 10 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 8

Calories: 307kcal

Author: Lucy Allen | BakingQueen74

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 (all-purpose flour)
• 100 g medium cheddar
• 150 g baby plum tomatoes
• 2 baby courgettes
• ⅓ of a red pepper
• ⅓ of a green pepper
• 1-2 tsp olive oil

UK Measurements - US Measurements

Equipment

large oval slow cooker

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.
  2 onions, 2 corn on the cob
• Mix the beaten eggs, polenta, milk, baking powder and flour in a large bowl until smooth. Then add the two thirds of the cheese.
  4 medium eggs, 300 g polenta, 220 ml semi skimmed milk, 1 tsp baking powder, 6 tbsp plain flour (all-purpose flour), 100 g medium cheddar
• 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.
  150 g baby plum tomatoes, 2 baby courgettes, ⅓ of a red pepper, ⅓ of a green pepper
• 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.
  1-2 tsp olive oil

Notes

Slow cooker size: This is made in a large (5.7 litre / 6 quart) slow cooker which fits a silicone pan into it.

Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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.