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Nutritional Bonus: Fats come in different varieties, some better for you than others. The same is true of saturated fats, and coconut oil – though high in this particular type of fat – contains the best kind. Predominately medium-chain fatty acids (MCFAs), these saturated fats contain lauric acid, which is considered antimicrobial in nature and has been attributed to increasing high-density lipoprotein (HDL) cholesterol (the good kind).
- In a 5-6 quart slow cooker combine garlic, tomatoes and accompanying juices, mushrooms, onion, jalapeno, zucchini, bell pepper, beans, chile powder, cumin, oregano and salt. Stir to combine, cover and cook on low for 6 hours.
- Increase slow cooker heat to high. Meanwhile, prepare cornmeal batter: In a medium bowl, whisk cornmeal and baking powder. In a large glass measuring cup or small bowl, whisk egg, milk, oil and vinegar. Add to cornmeal mixture and stir to combine. Stir in cheddar.
- Remove lid from slow cooker. Pour cornmeal mixture over top of vegetable mixture and spread evenly to form a crust. Place a clean dish towel over top of slow cooker and replace lid, resting over top of towel (this will prevent condensation from wetting the surface of the cornmeal crust). Cook for 1 hour, until cornbread sets. Remove lid and towel and slice into wedges.
- Serving Size 1/6 of pie
- Calories 362
- Carbohydrate Content 55 g
- Cholesterol Content 43 mg
- Fat Content 10 g
- Fiber Content 11 g
- Protein Content 17 g
- Saturated Fat Content 6 g
- Sodium Content 285 mg
- Sugar Content 10.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g