The addition of shredded coconut adds a twist to this classic homemade cornbread that is baked right in your slow cooker. The coconut adds a tropical sweetness and nuttiness that you are going to love.
Spray a 3.5 quart casserole slow cooker OR 6 quart or larger slow cooker insert with non-stick cooking spray or grease with butter.
In a large mixing bowl, combine the cornmeal, flour, coconut, sugar, baking powder and salt until combined.
In a medium mixing bowl, whisk together the milk, eggs and melted butter.
Add the wet ingredients to the dry ingredients and stir with a silicone spatula just until everything is moist. Avoid over stirring, a few lumps are okay.
Pour batter into prepared slow cooker crock and place in the slow cooker cooking base.
Place a clean kitchen towel or a double layer of paper towels between the slow cooker insert and lid.
Cook on HIGH heat for 2 to 3 hours or until a toothpick inserted in the middle of the cornbread comes out clean.
Cut into 12 servings and enjoy!
Notes
Because this is a Crock-Pot website, I don't normally give oven or stove-top directions for my recipes. But because this is such a classic cornbread recipe you may just want to go ahead and save it to bake in the oven even if you don't have a slow cooker.Oven Baking Directions:Preheat your oven to 425° F (218° C) and cook in a9 by 13 inch baking dishfor about 30 to 35 minutes or until toothpick inserted in the middle comes out clean.You can also cook this in two8 inch square baking pansor twocast iron skillets. The cornbread will cook a little faster in smaller pans so check your cornbread at about 20 minutes and continue cooking only if it is not done yet.