Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 cup all-purpose flour2/3 cup sugar1 teaspoon baking powder3 large eggs, room temperature, lightly beaten1 cup buttermilk1/2 cup butter, melted1-1/2 cups dried cranberries1 can (12-1/2 ounces) almond cake and pastry fillingOptional: Confectioners’ sugar and whipped cream
Preparation
In large bowl, whisk together cornbread mix, flour, sugar and baking powder. Stir in eggs, buttermilk and melted butter until combined. Pour batter into a 5-qt. slow cooker coated with cooking spray. Sprinkle batter with cranberries; drop almond filling by heaping tablespoons evenly over cranberries and batter.
Cook, covered, on high until a toothpick inserted in center comes out clean, about 2 hours. If desired, sprinkle with confectioners’ and serve with whipped cream.
