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Slow Cooker Honey Jalapeno Cornbread

Tiffany, Creme de la Crumb
  • 135 minutes
  • Serves 10

INGREDIENTS

1 1/2 cups

yellow cornmeal

1 cup

French's Crispy Jalapenos, crushed (plus more for topping, optional)

1 1/2 cups

flour

1 cup

frozen yellow corn

1 cup

shredded cheddar cheese

1/2 cup

sugar

1 tbsp

baking powder

1 tsp

salt

2

large eggs

2 cups

chicken or vegetable broth

3 tbsp

melted butter

1/4 cup

honey