A lot of times, regular cornbread is pretty dry and crumbly. This cornbread is so moist. The other great thing is that you make it in a crockpot, freeing up your oven for the main dish. 1 can (14-3/4oz) cream-style corn
2 eggs
1 can (4oz) diced mild green chilies
2 tablespoons vegetable oil
3/4 cup yellow corn meal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shredded cheddar cheese
Spray crockpot with cooking spray. Combine corn, eggs, chilies, oil, cornmeal, sugar, baking powder and salt in medium bowl. Stir well to blend. Pour into crockpot. Cover; cook on LOW 2 to 2-1/2 hours or until center is set. Sprinkle cheese over top. Cover and let stand 5 minutes or until cheese is melted.
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