Prep Time
10 Mins
Cook Time
2 Hours
Yield
Makes 8 to 10 servings

We loved the delicious results we got when we poured this cornbread batter into a slow cooker. No—it doesn't get cast-iron crisp around the edges, but the crust does turn a deep golden brown.

How to Make It

Pour batter into a lightly greased 6-qt. slow cooker. Cover and cook on LOW 2 hours or until a wooden pick inserted in center comes out clean.

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