Instructions

1. Cut a circle of parchment paper to fit the bottom of your slow cooker. Lay the parchment paper circle in the bottom of the slow cooker.

2. Spray non-stick cooking oil over the parchment paper, as well as on the sides of the slow cooker. If you prefer, use butter-flavored spray or grease the bottom and sides with butter.

3. Whip up your favorite cornbread recipe. Pour the batter into the slow cooker and level the batter with a spoon. Depending on the size of your recipe, you'll probably have enough batter to fill a medium slow cooker, which typically holds 3 quarts of food. The batter should come 3 to 4 inches up the sides of the slow cooker. If the batter is shallower, use a smaller slow cooker or double the recipe. If the batter is higher, use a larger slow cooker or remove some of the batter.

4. Bake the cornbread on high for 2 1/4 to 2 3/4 hours, or until a toothpick inserted in the middle of the bread comes out clean. Cooking cornbread in a slow cooker won't brown it. When done, the crust should be moist, but set.

5. Turn off the slow cooker and remove the lid. Let the cornbread cool in the slow cooker for 30 minutes. The cornbread will continue to cook slightly and become firm. This resting time also makes it easier to remove the bread from the cooker.

6. Slide a spatula around the edges and underneath the cornbread to loosen it from the slow cooker. Lift the bread out and move it to a cutting board. Cut the cornbread into wedges or squares. Serve it warm with honey and butter.