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
Servings 8
Calories 307kcal
Equipment
- large oval slow cooker
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.
Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 130mg | Potassium: 591mg | Fiber: 2g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 33.2mg | Calcium: 181mg | Iron: 1.8mg