Slow Cooker Parmesan and Herb Corn Bread

Hands-on time: 20 minutes Total time: 3 hours Makes: 12 to 14 servings There’s no need to heat up your oven to make this cheesy herbed corn bread. Parchment paper protects the bread from overbrowning and allows you to lift the loaf out of the slow cooker with ease.

2 cups finely grated Parmesan cheese 1 tbsp chopped fresh rosemary 2 tsp chopped fresh thyme 1½ cups each all-purpose flour and medium-grind cornmeal ⅓ cup granulated sugar 1½ tsp each baking powder, garlic powder and onion powder ¾ tsp baking soda ½ tsp salt ¼ tsp pepper 1½ cups buttermilk ½ cup butter, melted 2 eggs 1 cup frozen corn, thawed

Stack 2 sheets of good-quality parchment paper; place insert of 5- to 6-quart oval slow cooker in centre. Adding 3 inches, trace around bottom; cut out shapes. Grease insert; line with double layer of parchment paper cutouts. Set aside. In small bowl, stir together Parmesan, rosemary and thyme. In large bowl, whisk together flour, cornmeal, sugar, baking powder, garlic powder, onion powder, baking soda, salt, pepper and all but 2 tbsp of the Parmesan mixture. In separate bowl, whisk together buttermilk, butter and eggs; stir into flour mixture just until combined. Stir in corn. Scrape into prepared slow cooker, smoothing top; sprinkle with remaining Parmesan mixture. Cover top of insert with 4 layers of paper towels; secure with slow cooker lid. Cook on high for 1¾ hours. Reduce heat to low and cook until cake tester inserted in centre comes out clean, about 15 minutes. Turn off slow cooker; let cool, uncovered, for 10 minutes. Using parchment paper, lift out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

PER EACH OF 14 SERVINGS: about 292 cal, 11 g pro, 12 g total fat ( 7 g sat. fat), 35 g carb (2 g dietary fibre, 7 g sugar), 59 mg chol, 486 mg sodium, 169 mg potassium. % RDI: 19% calcium, 9% iron, 10% vit A, 2% vit C, 17% folate.