- Prep Time
- 15 mins
- Total Time
- 4 h 30 m
- Serves
- 8
Ingredients
- 1 cup
- cornmeal
- 250 mL
- 3/4 cup
- all-purpose flour
- 175 mL
- 1 tbsp
- baking powder
- 15 mL
- 3/4 tsp
- salt
- 4 mL
- 1 pkg
- plain light cream cheese, room temperature
- 8 oz/250 g
- 1/4 cup
- sugar
- 60 mL
- 2
- eggs
- 1 cup
- milk
- 250 mL
- 1 can
- creamed corn
- 540 mL
- 2 tbsp
- butter, melted
- 30 mL
- 1 cup
- shredded Cheddar cheese
- 250 mL
- 1
- jalapeno, seeded and chopped
- 5
- cloves garlic, minced
Method
Step 1
In bowl, whisk together cornmeal, flour, baking powder and salt. Set aside. In another large bowl, use electric mixer to beat together cream cheese and sugar until fluffy. On high speed, beat eggs into cream cheese batter until blended. Reduce mixer to medium speed and beat in milk, creamed corn and melted butter. Fold in cornmeal mixture, Cheddar, jalapeno and garlic.
Step 2
Scrape into greased large slow cooker (4.5 to 6 L capacity). Cover and cook on LOW setting 3 1/2 to 4 hr., until tester inserted into centre of spoon bread comes out clean. Serve hot.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 1/8 of the recipe
- Calories:
- 240
- Fat:
- 11 g
- Saturated Fat:
- 7 g
- Carbs:
- 30 g
- Fibre:
- 2 g
- Sugar:
- 8 g
- Cholesterol:
- 60 mg
- Protein:
- 8 g
- Sodium:
- 540 mg
