adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Lemon Cornmeal Poppy Seed Bread
Slow-Cooker Lemon Cornmeal Poppy Seed Bread
0 Likes
Prep Time:
15 minutes
Total Time:
3 hours 10 minutes
Delightful lemon bread with a unique texture from cornmeal, made effortlessly in a slow cooker.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons poppy seed
  • 3 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/2 cup butter, melted
  • 3 eggs
  • 3/4 cup milk
  • 1 tablespoon finely shredded lemon peel
  • 2 tablespoons fresh lemon juice
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons fresh lemon juice
Instructions:
  • Grease a 5-quart oval slow cooker with cooking spray.
  • Combine flour, cornmeal, poppy seeds, baking powder, and salt in a large bowl, ensuring they are well mixed. In a medium bowl, blend the remaining Bread ingredients thoroughly. Gently stir the mixture into the flour until just combined. Transfer the batter into a slow cooker.
  • Cover and cook on high heat for 1 hour and 40 minutes to 2 hours until a toothpick inserted in the center comes out clean. Turn off the slow cooker, uncover, and transfer the ceramic base to a cooling rack. Allow to cool for 15 minutes before serving.
  • Gently release the bread edges using a thin metal spatula. Transfer the bread from the slow cooker to a cooling rack and let it cool for 1 hour.
  • Mix the Glaze ingredients in a small bowl until they form a smooth, thick syrup-like consistency. Drizzle the mixture over the bread.

Similar Recipes