The Recipe ReDux crew are taking advantage of fall(ing) temperatures to break out the slowcookers. We were charged with steering clear of the casserole zone, and to instead use the low & slow treatment roast a chicken, bake bread, make homemade yogurt or for other creative dishes.
I’d seen several recipes for avocado cornbread recently and thought, what a great way to add fiber and healthy fats, followed immediately by whoa, you need how much oil and butter? So in Recipe ReDux fashion, I took the added fats down a notch, and spiced things up with chipotle peppers to make a loaf of chipotle avocado cornbread in the slowcooker.
On a whim, I used blue cornmeal, which seems to taste the same but gives the cornbread an added color dimension along with the peppers’ red, corn kernels’ yellow, and the green from bits of not-fully-mashed avocado. In my original attempt, I only used 1 chipotle pepper and it wasn’t enough kick for my liking, so I’ve suggested 2 in the following recipe:
Chipotle avocado cornbread in a slowcooker
(8 servings, approx. 225 calories each)
1 cup whole wheat flour
1 cup cornmeal
¼ cup sugar
1 tsp salt
2 tsp baking powder
1 cup milk
1 Tbs butter, melted
1 avocado, diced
2 chipotle peppers in adobo sauce, diced
½ cup frozen corn kernels
Mix the flour, cornmeal, sugar, salt and baking powder in a large mixing bowl. Whisk the egg into the milk in a separate bowl.
Add the melted butter to the avocado in yet another bowl, and mash them together until creamy (but leave some of the avocado a little chunky).
Add the milk/egg and butter/avocado mixes to the dry mix in the large bowl, and mix until the batter is well combined. Fold in the chipotle peppers and corn.
Line a slowcooker with parchment paper (or grease the sides), and pour the batter in. Cook for ~3 hours on high. Lift the parchment paper out to remove the cornbread; slice into 8 wedges and enjoy!
But don’t stop there – my fellow ReDuxers came up with another ~60 recipes to keep your slowcooker busy! Just follow the links below: