My family loves this recipe. It is simple but taste great. We serve it with corn on the cob and a salad.
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...
CROCKIN’ REVIEW Woo Hoo! We are so excited to get this to y’all! We have been asked more times than we can count, “Which slow cooker we...
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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