Mexican Cornbread

Name: Mexican Cornbread
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: Makes: 6 Servings
Cuisine: Mexico
Ingredients: 4-oz. can diced green chilies; 1 medium onion, chopped; 1 garlic clove, minced; ½ cup taco sauce; 2 cups shredded cheddar cheese; 1 cup milk; 2 eggs, beaten; 1 tsp. salt; ¼ cup oil; 1 cup cornmeal; ½ tsp. baking soda; 16-oz. can cream-style corn; 1 lb. ground beef, lightly cooked and drained

Preparation info

Makes:
6
Servings

Difficulty
Easy
Ready in
5 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Jeanne Heyerly Chenoa, IL

Ingredients

16-oz. can cream-style corn
1 cup cornmeal

Americas
Mexico
United States
IL
Chenoa
Main course
Gluten-free

Method

Combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of mixture into slow cooker.
Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture.
Cover with remaining cornmeal mixture. Cover. Cook on High 1 hour and on Low 3½–4 hours, or only on Low 6 hours.