Nana’s Mexican Corn Bread
It will still be very warm after 30 minutes. Double for a 5 quart slow cooker. To double for the 5 quart, pinches become 1/4 teaspoons.
Mexican Lasagna – A tasty recipe for the slow cooker.
Great for a lunch by the pool, a picnic in the woods, or a light summer meal. Don't forget to try as a dip too!
This was a recipe my Mom cooked in the oven and we changed some things around for the crock pot. Never any left when I carry it to family functions.
- 16 Ounces Cream Corn
- 1 Cup Cornmeal
- 1 Teaspoon Salt
- 1/4 Cup oil
- 1 Cup Buttermilk
- 2 eggs beaten
- 1/2 Cup Taco Sauce
- 1 Cup Sharp Shredded Cheddar Cheese
- 1 Cup Chopped Sweet Onion
- 2 Cloves Garlic Minced
- 4 Ounces Diced green Chilies drained
- 1 1/2 Pounds Ground Chuck Browned, and Drained
- 1/2 Teaspoon Baking Soda
- 1 Cup Shredded Pepper Jack Cheese
Spray your Crock Pot with non stick spray and preheat on high for 30 minutes.
Combine corn, Cornmeal, baking soda, salt, oil, buttermilk, eggs and taco sauce in a bowl pour half of mixture into your slow cooker
Layer cheese, onion, garlic green chilies and Ground Chuck on top of Cornbread mixture.
Cover with remaining cornbread mixture
Cook on High for 1 hour then turn your crock down to low and cook another 3 to 4 hours
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