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     Title: Crockpot Buttermilk Corn Bread
Categories: Cornbread, Crockpot
     Yield: 4 Servings

     2 c  Corn flour or meal
     2 c  Buttermilk
     3    Eggs
     2 tb Butter; melted
     1 ts Baking soda
     1 ts Salt
     7 oz Can fire roasted diced chiles
   1/4 c  Cheddar cheese; grated

 Place 1 cup of water in the crockpot and turn on HIGH. Grease two
 disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair
 of disposable bamboo chopsticks to just under 8".

 In a large bowl, sift together corn flour or meal, baking soda, and
 salt. In a medium bowl, beat eggs until pale yellow. Mix in butter,
 buttermilk, grated cheese, and chiles. Mix egg mixture into corn
 flour mixture until just moistened. Turn into two tube pans and
 cover with foil. Cut an X in the center and fold foil into hole.
 Fold foil over outside edge to seal.

 Place first tube pan directly into crockpot. Top with chopsticks as
 far toward the outside of the crockpot as possible. Place second
 tube pan on top of the chopsticks. Cover the cooker and cook for
 3 to 4 hours.  Remove tube pans from crockpot, uncover, and cool
 for 15 minutes. Then run a knife around the outside and inside
 edges and turn out cornbread onto a plate.

 Note: If you make it with baking powder, it will not rise properly.

 Recipe by Ben Collver

 Adapted from recipe by Alex Rast.

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 baked-goods/breads/cornbreads/recipe81.txt>

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