Corn Bread and Queso
3/4 Cup all-purpose flour
3/4 Cup cornmeal
2 Tablespoons granulated sugar
2 Teaspoons baking powder
1/2 Teaspoon salt
2/3 Cup milk, at room temperature
3 Tablespoons unsalted butter, melted
1/2 Cup 35% whipping cream
1 1/2 Cups chopped or shredded processed cheese (such as Velveeta)
1 Fresh jalapeno pepper, seeded and minced
Coat bottom and sides of Crock-Pot® 2 x 1.25 quart slow cooker well with cooking spray.
In bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until blended. In measuring cup, whisk together milk, egg, and melted butter until blended; add to flour mixture, stirring just until combined (do not over mix).
Pour mixture into one side of Crock-Pot® slow cooker. Cover and cook on HIGH for 1 1/2 hours or until toothpick inserted into center of cornbread comes out clean; let stand for 10 minutes. Gently remove with lifter or spatula.
Queso: During the last 20 minutes of cooking time for cornbread, pour whipping cream into other side of the Crock-Pot® 2x 1.25-quart slow cooker; heat on HIGH for 5 minutes. Stir in cheese and jalapeno. Cover and cook for 15 minutes or until melted and heated through; stir until smooth. Serve with cornbread.
Tip: Substitute a pickled jalapeno pepper for the fresh one if desired.
Please note that this recipe was made using a Crock-Pot® slow cooker with a split 2.5 quart capacity stoneware 2x 1.25-Quart Slow Cooker. Please modify the recipe according to the size of the Crock-Pot® slow cooker you are using.