Total Recipe cost: $3.88
Servings Per Recipe: 8
Cost per serving: $0.48
Prep time: 5 min. Cook time: 3 hrs. Total: 3 hrs 5 min.
|8.5 oz. box||cornbread mix||$0.38|
|1 box||instant butterscotch pudding||$0.82|
|1 tsp||ground cinnamon||$0.05|
|1/2 tsp||ground ginger||$0.05|
STEP 1: In a large mixing bowl mix together the cornbread mix, pudding mix and 3 cups of milk until there are no lumps. Set aside.
STEP 2: In a smaller bowl whisk the three eggs until they are lightly beaten (this makes them easier to mix with everything else).
STEP 3: Add the molasses, cinnamon and ginger to the eggs and mix well. Pour this mixture into the pudding and cornbread mixture and stir well.
STEP 4: Pour the final mixture into a slow cooker that has been sprayed with non-stick spray. Secure the lid and cook on high for one hour. Stir the mixture after one hour and continue to cook on low for one more hour. Stir a second time and cook for one final hour (still on low). Serve hot.
NOTE: This dish is excellent on it's own but as I was taste testing this batch I couldn't help thinking about the quart of vanilla ice cream in my freezer...