---------- Recipe via Meal-Master (tm) v8.05

     Title: Crockpot Cornbread
Categories: Breads, Crockpot
     Yield: 6 Servings

     1 c  Water
 1 1/4 c  All-purpose flour
   3/4 c  Yellow corn meal
14 3/4 oz Can creamed corn
 4 1/2 ts Baking powder
     1 ts Salt
     1    Egg; slightly beaten
   1/2 c  Milk
   1/3 c  Butter; melted -OR-
   1/3 c  Vegetable oil

 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 medium bowl, sift together the flour, corn meal, baking
 powder, and salt. Make a well in the center. Turn the egg, milk,
 and melted butter or oil into the well and beat into the dry
 mixture until just moistened. Turn into two tube pans and cover
 with foil.

 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.

 Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau,
 Grosset & Dunlap, NY, ©1975

 Adapted from: <gopher://tilde.pink/1/~bencollver/recipes/
 baked-goods/breads/cornbreads/recipe81.txt>

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