Equipment
Ingredients
Dry Ingredients
- 160 g yellow cornmeal
- 60 g all-purpose flour
- 50 g granulated sugar
- 14 g baking powder
- 5 g kosher salt
Wet Ingredients
- 240 ml whole milk, room temperature
- 120 g sour cream, room temperature
- 115 g unsalted butter, melted and slightly cooled
- 3 eggs, lightly beaten
Add-ins
- 250 g sweet corn kernels, fresh, canned, or thawed frozen
- 170 g sharp cheddar cheese, grated
- 2 jalapenos, seeded and finely minced
- 4 scallions, thinly sliced
Nutrition (per serving)
Method
Liberally grease the inside of the slow cooker insert with butter or non-stick spray to prevent the spoonbread from sticking.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly distributed.
In a medium mixing bowl, whisk the whole milk, sour cream, melted butter, and eggs until completely smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula just until combined. Do not overmix, as this will develop gluten and make the spoonbread tough.
Fold in the sweet corn kernels, grated sharp cheddar cheese, minced jalapenos, and sliced scallions until evenly dispersed throughout the batter.
Transfer the batter to the prepared slow cooker and smooth the top. Cover and cook on High for 2.5 to 3 hours, or until the edges are set and golden, and the center reaches an internal temperature of 74C/165F.
Turn off the slow cooker and remove the lid. Let the spoonbread rest for 15 to 20 minutes before serving. This allows the custard to set properly.
Chef's Notes
- Placing a thick paper towel or clean, lint-free kitchen cloth underneath the slow cooker lid helps absorb excess moisture, preventing the top of your spoonbread from becoming soggy.
- For enhanced flavor, try using a combination of smoked cheddar and sharp cheddar, or roast the jalapenos before dicing them.
- If using frozen corn, ensure it is thoroughly thawed and patted completely dry before adding to the batter to avoid introducing excess water.
- To adjust the spice level without losing jalapeno flavor, carefully remove all ribs and seeds from the peppers for a milder dish, or leave them intact for a robust kick.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly; texture may become slightly more crumbly upon thawing.
Reheating: Microwave individual portions for 60 seconds, or cover with foil and warm in a 175C/350F oven for 15 minutes.
