Delicious Slow Cooker Mexican Cornbread makes every bowl of chili taste better!
Bryce had his 5th birthday party this past weekend. I totally played it smart and ordered pretty much everything. I used to do it all. And by all I mean ALL. And it was exhausting. And stressful. And I didn’t even get to participate in the party that I spent so much time and effort creating. I hated it.
Over the last few years I’ve learned that I don’t HAVE to do it all. It’s okay to order the cake. It’s okay to order a deli tray. And it’s okay to buy decorations from the store. Guess what? My kids don’t really care how the party comes to be – but they do care if I’m there, enjoying the day with them.
I love making special meals and treats for them every day of the year and I still do on their actual birthday. But on the day of the BIG party? Not happening. Sure, I spruced up the cake a bit, and set up an ice cream sundae bar (this is pretty much a requirement from our guests) but that stuff takes minutes and makes the party feel more personalized.
Sunday was pretty much a clean-up day (I still cannot believe how much trash is accumulated during a single party!). Chris requested chili first thing in the morning so I threw that together in the slow cooker and then thought – Hey! We need some cornbread with that chili!
Cornbread in the slow cooker is a thing of beauty. I have always loved the flavor of Mexican Cornbread with the green chiles and cheese. Okay. Basically anything with cheese is always a hit with me :)
I love watching it “bake” up and you can bake it up fast or slow – totally up to your schedule. You can use a couple foil slings to pull it out but honestly, I just invert the slow cooker and it pops right out :) The texture is absolutely perfect and it’s so nice and moist (a slow cooker recipe trademark).
There is just something about chili and cornbread together that is a thing of beauty! So yummy!
More slow cooker recipes we love:
Connect with me!