Once it gets warm and sticky here, I rely on my crockpot to pick up a lot of the cooking load. One of the things that I put in it is this recipe for roasted garlic spoonbread. It goes so well with any pasta that we might whip up!
Roasted Garlic Spoonbread:
Ingredients:
3/4 cup yellow cornmeal
1 Tablespoon sugar
1/2 teaspoon cayenne pepper
2 cups milk
2 Tablespoons melted butter
4 eggs
1/4 cup grated Parmesan cheese
1 head garlic, cloves peeled (about 15 cloves)
Directions:
Use a 2-quart crockpot.
In a large mixing bowl, combine cornmeal, sugar, pepper, milk, melted butter, and eggs until you’ve got a nice batter. There’s no need to use a mixer, just whisk together until there are no large lumps. Stir in Parmesan cheese and garlic cloves. Pour the batter into a greased slow cooker.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Your spoonbread is finished when the center is set and an inserted skewer comes out clean.
