All-Purpose Flour, Sugar, Divided, Baking Powder, Salt, Milk, Sliced Peaches, Fresh or Frozen, Blueberries, Fresh or Frozen, Cinnamon or Nutmeg, Vanilla...
These beans are delicious and easy to fix!
A great way to enjoy a fall favorite with a twist. You can also store leftovers in the fridge and warm again the next day.
This adaptable bread teams up beautifully with just about any of our main-dish meals.
- 1 box Jiffy cornbread mix
- 1 egg (as directed on box)
- 1/3 Cup milk (as directed on box)
- 1/4 Cup sour cream
- 1 to 2 Tablespoons sugar
Spray the slow cooker with nonstick cooking spray, then preheat on HIGH for about 30 minutes.
While the cooker is preheating, mix together the remaining ingredients until smooth.
Pour the batter in the preheated slow cooker; cover and cook on HIGH for about 1 1/2–2 hours.
When done, place a plate on top of the slow cooker, then invert the slow cooker to release the cornbread. Slice and serve.
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