Crockpot Cornbread with Fresh Freestone Peaches

Well, the recent temps here in Eastern United States have officially declared summertime is here! Which means that when you are craving a dessert style comfort food you might head to the store to buy your desired treat or just let the craving pass by all together. Luckily there’s no need to let the craving pass plus no need to take a ride to buy one already made. So whether you travel by car, train, bus, or bike, walking shoes are also not needed here, you can still make your treat by using one of our favorite baking methods. The crockpot! There’s a good chance you may already have everything needed right in your kitchen pantry. Of course though if you don’t you’ll be forced to ignore my previous statement of no need to make a grocery store ride. Anywho… our CROCKPOT CORNBREAD WITH FRESH FREESTONE PEACHES is so simple to make you won’t want to use your oven to bake cornbread again. We’ve paired our cornbread with other toppings like maple syrup, mixed berries and a homemade blueberry walnut compote, but there’s something really refreshing about fresh freestone peaches on a hot summer day. So, let’s get cooking!

CROCKPOT CORNBREAD

INGREDIENTS:

•1 1/4 cup all purpose flour 

•1 cup cornmeal 

•1/2-1 cup plant based milk (we used coconut milk)

•1 (vegan) egg–We used the neat egg (follow directions on package)

•1/4 cup vegan granulated sugar 

•1 tablespoon baking powder 

•1 tablespoon canola oil

•pinch of salt

 METHOD:

•Spray a medium sized crockpot with cooking spray (we used coconut oil spray)

•Turn the crockpot on high to preheat while you mix up ingredients.

•In a mixing bowl, combine all ingredients. 

•Pour into the crockpot, cover with the lid.

•Let cook for one hour. Check with a toothpick in the center of the cornbread to see if it’s done. 

•When done, remove lid, turn off crockpot and let sit for 10-15 minutes before removing cornbread from crockpot. Enjoy! 💙