My husband is not real fond of mushrooms, but he loves these! He is even less fond of cream of mushroom soup, but eats three bowls of this soup every time we...
Ready to kick start healthy eating, but don’t want to sacrifice flavor? His soup is where it’s at! Full of flavor and nutrients, with a helping of...
When we found this recipe we knew it would be a hit with our families… coke with a roast?!?! You bet! The roast turns out SO tender and falls apart when...
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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