Slow Cooker Butternut
Squash Cornbread
Eat Healthy
All Day!
BREAKFAST
CLI
easy S CK for more
recipes low-Cooker
o
websit n e our
!
LUNCH
DINNER
1-1/4 Cup of all purpose flour
3/4 cup cornmeal
2 tsp. baking powder
1/8 tsp. salt
1/3 Cup melted unsalted butter
3 Tbsp. of maple syrup
1 egg, lightly whisked
2/3 Cup cooked + mashed butternut squash
3/4 Cup buttermilk 20%Off!*
Line the slow cooker with aluminum foil (we used a 5 quart
slow cooker for this recipe). Spray the foil with non-stick
cooking spray. *Not to be combined with any other promotion.
Proof of age over 60 may be required.
Whisk together the flour, cornmeal, baking powder, and salt
in a medium bowl. In a large bowl, whisk together the melted
butter with honey. Beat in egg until incorporated. Whisk in
butternut squash and then the buttermilk.
Thursday is
SENIOR’S DAY
RICKY’S is the first family restaurant chain in
Canada to commit to breakfast meats raised
without any antibiotics or added hormones, ever!
Slowly add dry ingredients to wet ingredients and stir until
just combined (do not overmix - it is okay to see a small
amount of flour)
Pour batter into the lined slow cooker and smooth down
with an offset spatula. Place lid on top.
Cook on low for 3-1/2 to 4 hours or on high for 1-1/2
to 2 hours or until edges are gold brown and a toothpick
inserted into the centre comes out clean. (The time may be
slightly different depending on your slow cooker).
A L L D AY G R I L L
Once cooked, remove entire foil with cornbread from the
slow cooker and let cool for 15 minutes. Cut and serve with
a bit of honey on top, if desired.
– Recipe courtesy of lifemadesweeter.com
Unit A-1, 2535 Appleby Line, Burlington ON 905.331.0503
Hours: Sun-Thurs 8am-9pm, Fri & Sat 8am-10pm