Slow Cooker Mexican Cornbread

Slow Cooker Mexican Cornbread 1¼ cups all-purpose flour ¾ cups cornmeal 1 Tbls sugar 1 tsp baking soda 1 tsp baking powder ½ tsp salt 1 cup Mexican blend shredded cheese. 1 cup buttermilk 1 egg, lightly beaten 4 oz diced green chiles ¼ cup olive oil Line the back of the slow cooker with a foil collar. Spray the slow cooker and foil with nonstick cooking spray. Sift together flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir in cheese. Combine buttermilk, egg, green chiles and olive oil in a small bowl. Add dry ingredients to wet ingredients and stir until just combined. Pour into slow cooker. Cook on low for 3 to 4 hours or on high for 1 - ½ hours or until edges are gold brown and a toothpick inserted into the center comes out clean. Remove the stoneware from the slow cooker and let cool for 15 minutes. Invert the slow cooker to remove cornbread.