Nana’s Mexican Corn Bread

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Prep Time 12 mins
Cook Time 5 hrs
Temp Low
Yield Serves 6

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.

Ingredients

  • 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

Directions

  1. Step One

    Spray your Crock Pot with non stick spray and preheat on high for 30 minutes.

  2. Step Two

    Combine corn, Cornmeal, baking soda, salt, oil, buttermilk, eggs and taco sauce in a bowl pour half of mixture into your slow cooker

  3. Step Three

    Layer cheese, onion, garlic green chilies and Ground Chuck on top of Cornbread mixture.

  4. Step Four

    Cover with remaining cornbread mixture

  5. Step Five

    Cook on High for 1 hour then turn your crock down to low and cook another 3 to 4 hours

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