Double-Corn Spoon Bread

This delicious side dish comes from one of my favorite cookbooks, Not Your Mother's Slow Cooker Cookbook  by Beth Hensperger and Julie Kaufmann.  I love this book because it uses real food, rather than processed.  Just about everything I've made from this book has been delicious.  This Southern recipe is a wonderful side dish with bbq, roasts, or chicken.

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3 c. milk

1/2 c. yellow cornmeal

1 1/4 tsp. salt

1/2 c. butter, cut into pieces

2 c. corn (fresh cut from the cob, or thawed from frozen)

1 tsp. hot pepper sauce

1 Tbsp. baking powder

6 eggs

1 c. shredded cheddar cheese

Whisk together the milk, cornmeal and salt in a large saucepan over high heat until it comes to a boil.  Reduce heat to simmer and cook until thick.  This only takes a minute or so.  Stir in the butter until melted, then add corn and pepper sauce.  Sprinkle with baking powder and whisk in the eggs until completely smooth.  Fold in the cheese.

Coat the slow cooker w/ nonstick cooking spray.  Pour in the batter.  Cover and cook on high until it looks set, but not quite firm.  3-3 1/2 hours.  Serve immediately.