Cornbread Casserole

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By Julie Prior
from Mesquite, NV

Easy and very scrumptious. Serve with Mexican rice or salad.

prep time 30 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients

  • 1 can
    creamed corn, 16 oz
  • 3/4 c
    yellow cornmeal
  • 1/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1/4 c
    vegetable oil
  • 1 c
    milk
  • 2
    eggs, beaten
  • 2/3 c
    taco sauce
  • 2 c
    sharp cheddar cheese, shredded
  • 1/2 c
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 can
    green chilies, diced
  • 1 lb
    ground beef chuck or leaner, browned & drained
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How To Make

  • 1
    Combine creamed corn, cornmeal, flour, baking soda, salt, oil, milk, eggs and taco sauce.
  • 2
    Pour half of this mixture into a crock pot.
  • 3
    Place cheese, onion, garlic, green chilies and browned beef over the cornbread layer, then top with remaining cornbread mixture.
  • 4
    Cover and cook on low for about 6 to 7 hours.

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