Mexican Cornbread

Jeanne Heyerly Chenoa, IL

Prep. Time: 20 Minutes
Cooking Time: 4½–6 Hours

Ingredients

  • 16-oz. can cream-style corn
  • 1 cup cornmeal
  • ½ tsp. baking soda
  • 1 tsp. salt
  • ¼ cup oil
  • 1 cup milk
  • 2 eggs, beaten
  • ½ cup taco sauce
  • 2 cups shredded cheddar cheese
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 4-oz. can diced green chilies
  • 1 lb. ground beef, lightly cooked and drained

Ideal Slow Cooker Size: 4-Quart

Method

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

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