Monday, December 6, 2010

Roasted Garlic Spoonbread (Crockpot)

I modified this recipe from A Year of Slow Cooking to reflect what ingredients I had at home. It is has a little kick to it but it is really good - and went great with Steak 'n Shake Chili! I love garlic, so I think you could add more garlic and not be overwhelmed with garlic flavor. Mike, on the other hand, is not a big fan of garlic - so this was just the right amount for him.

·¾ cup yellow cornmeal
·1 TBS cornstarch
·1 TBS sugar
·½ tsp cayenne pepper
·2 cups milk
·2 TBS melted butter
·3 eggs
·¼ cup grated parmesan cheese
·2-3 tsp minced garlic

Use a 2-quart slow cooker. In a mixing bowl, combine and whisk cornmeal, cornstarch, sugar, pepper, milk, melted butter, and eggs until it forms a nice batter and no big lumps remain. (It will be runnier than pancake batter). Stir in cheese and garlic. Pour batter into greased slow cooker. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Spoonbread is finished when the center is set and a knife inserted comes out clean.

I've also shared this recipe on: Seasonal Sundays