30-40 slow cookers, 2 Crockin Girls, A whole lot of food, 1 binder of ideas and creativity, 2 cups photography and vision, 20 heaping tablespoons of sweet...
Two of our favorite things: Mexican food and pasta, all in one fabulous recipe! Your family is sure to be asking for this dish many times over. Enjoy!
This is a great receipe that my family has used for years my Aunt always brought this to family gatherings.
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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