When you’re serving up comfort food like chili or roasted chicken, boring biscuits just won’t hit the spot. That’s when you reach into your freezer for this buttery cornbread. If you like a little kick, stir 1 teaspoon of chili powder into the batter before freezing it.
Ingredients
- 1½ cups cornmeal
- 1½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 2 large eggs
Serving Day
- 2 tablespoons unsalted butter
How to Make It
- Combine all prep day ingredients in a large bowl to create a batter. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the batter to thaw in the refrigerator overnight. On serving day, add the butter to the slow cooker, allow it to melt, and coat the bottom of the cooker with it. Pour the batter into the slow cooker so that it spreads evenly over the bottom, cover it, and cook on high for 2 hours. Let the cornbread cool before serving.