Moist Healthy Slow Cooker Cornbread - WW = 4 PointsPlus

By CarolineNGa

The recipe says to bake this cornbread directly in a 3-Quart slow cooker, but I baked mine in a loaf pan inside my 6-Quart oval CrockPot instead.

Enjoy!

Author: Simple Nourished Living

Recipe type: Bread

Serves: 12

Ingredients

• ◾1 cup whole wheat flour
• ◾3/4 cup yellow cornmeal
• ◾1 teaspoon baking soda
• ◾1 teaspoon cream of tartar
• ◾1 teaspoon salt
• ◾3 tablespoons sugar
• ◾1 large egg
• ◾1 cup plain yogurt
• ◾1/2 cup milk
• ◾3 tablespoons butter, melted

Preparation

Step 1

1.In a mixing bowl, whisk together the cornmeal, flour, baking soda, cream of tartar, salt and sugar until well combined.
2.In another bowl beat the egg well, then add the yogurt, milk and melted butter. Mix until well blended.
3.Pour the yogurt mixture into the cornmeal mixture. Stir just until mixed.
4.Pour into greased slow cooker. Or if you only have a large slow cooker, pour into a greased baking pan and place the pan inside your slow cooker. (I used a loaf a pan inside my 6-Quart oval slow cooker.)
5.Cover and cook on HIGH for 1-1/2 to 2-1/2 hours or until a tester inserted in the center comes out clean.




Notes

Nutrition Estimates Per Serving (1/12th): 129 calories, 4 g fat, 19 g carbs, 1 g fiber, 4 g protein and *4 Points Plus