Equipment
* optional
Ingredients
Dry Ingredients
- 150 g yellow cornmeal
- 120 g all-purpose flour
- 50 g granulated sugar
- 10 g baking powder
- 5 g kosher salt
Wet Ingredients
- 400 g creamed corn
- 120 ml whole milk
- 115 g unsalted butter, melted and slightly cooled
- 2 eggs, lightly beaten
Mix-ins
- 150 g whole kernel corn, drained if canned
- 150 g sharp cheddar cheese, shredded
- 2 jalapeño peppers, seeded and finely diced
- 4 scallions, thinly sliced
Nutrition (per serving)
Method
Line the slow cooker insert with parchment paper or grease thoroughly with butter. This prevents sticking and makes removal easy.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
In a medium mixing bowl, combine the lightly beaten eggs, creamed corn, whole milk, and melted butter. Whisk until completely homogenous.
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix; a few lumps are perfectly fine.
Gently fold in the whole kernel corn, shredded sharp cheddar cheese, diced jalapeños, and sliced scallions until evenly distributed throughout the batter.
Transfer the batter to the prepared slow cooker and spread it into an even layer. Place a clean kitchen towel flat across the top of the slow cooker insert, then place the lid securely on top to catch condensation.
Cook on the HIGH setting (reaching roughly 95°C/200°F) for 2 to 2.5 hours. The edges should be golden brown and pulling away from the sides.
Turn off the slow cooker and remove the lid and towel. Let the spoonbread rest in the insert for 15 minutes to allow the custard-like center to set properly before slicing and serving.
Chef's Notes
- Using a kitchen towel under the slow cooker lid is crucial for this recipe. It prevents condensation from raining down onto the bread, ensuring a perfectly baked texture instead of a soggy mess.
- For a spicier kick, leave the seeds and ribs in one or both of the jalapeños, or substitute a serrano pepper for one of the jalapeños.
- The creamed corn provides the signature custardy spoonbread texture, while the standard cornmeal and flour base gives it the sliceable structure of a quick bread.
- Allowing the bread to rest for 15 minutes before serving is essential. The residual heat finishes cooking the center and allows the starches to set, making it sliceable.
Storage
Refrigerator: 5 days — Store in an airtight container
Freezer: 3 months — Wrap individual portions tightly in plastic wrap and foil
Reheating: Microwave individual portions for 30-45 seconds, or reheat covered in a 175C/350F oven until warmed through.
