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     Re: Sauces   
     By: Shawn Highfield to Ben Collver on Sat Mar 01 2025 08:31:24   
      
   Hi Shawn,   
      
   SH> I've saved it over top of the original.  I might cut the flour down   
   SH> even more as the GF flour we use it too expensive to waste. :)   
      
   Yesterday i made my favorite cornbread recipe, except in the crockpot   
   instead of the oven.  I also doctored it up with cheddar and chiles and   
   it turned out very well.  I think i am ready to graduate to the other   
   crockpot bread recipes.  Here's a recipe for what i made yesterday.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Crockpot Buttermilk Corn Bread   
    Categories: Cornbread, Crockpot   
         Yield: 4 Servings   
      
         2 c  Corn flour or meal   
         2 c  Buttermilk   
         3    Eggs   
         2 tb Butter; melted   
         1 ts Baking soda   
         1 ts Salt   
         7 oz Can fire roasted diced chiles   
       1/4 c  Cheddar cheese; grated   
      
     Place 1 cup of water in the crockpot and turn on HIGH. Grease two   
     disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair   
     of disposable bamboo chopsticks to just under 8".   
      
     In a large bowl, sift together corn flour or meal, baking soda, and   
     salt. In a medium bowl, beat eggs until pale yellow. Mix in butter,   
     buttermilk, grated cheese, and chiles. Mix egg mixture into corn   
     flour mixture until just moistened. Turn into two tube pans and   
     cover with foil. Cut an X in the center and fold foil into hole.   
     Fold foil over outside edge to seal.   
      
     Place first tube pan directly into crockpot. Top with chopsticks as   
     far toward the outside of the crockpot as possible. Place second   
     tube pan on top of the chopsticks. Cover the cooker and cook for   
     3 to 4 hours.  Remove tube pans from crockpot, uncover, and cool   
     for 15 minutes.  Then run a knife around the outside and inside   
     edges and turn out cornbread onto a plate.   
      
     Note: If you make it with baking powder, it will not rise properly.   
      
     Recipe by Ben Collver   
      
     Adapted from recipe by Alex Rast.   
      
        
      
   MMMMM   
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