Nana’s Mexican Corn Bread
Kathy’s family invented this recipe, which has been a favorite for many years.
Submitted by: Kathy Terian
Carrot Cake * This cake is full of scrumptious flavors. The three hour cook time makes this recipe perfect for an afternoon luncheon....
Mexican Chocolate Bread Pudding – A delicious dessert recipe for the slow cooker
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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