Don’t be fooled by the name. This cornbread is hearty enough to serve as the main course of a Mexican-themed meal.
Cheese, onions, garlic, chilies, and ground beef are sandwiched between two layers of moist cornbread. The bottom layer is soft and custardy; the top is firm and crispy-brown.
Because this dish is ready in 4 ½ to 6 hours, it works well as a weekend dinner. Put it together before lunch, spend the afternoon running errands or working outside, and sit down in the evening to dinner all ready to go. Serve it with a green vegetable and fruit salad, and—if you worked really hard outside—have fried ice cream for dessert.
Fix-It and Forget-It Big Cookbook, page 283
Makes: 6 servings
Prep. Time: 20 minutes
Cooking Time: 4 ½-6 hours
Ideal Slow Cooker Size: 4-quart
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
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. Cover with remaining cornmeal mixture.
3. Cover. Cook on High 1 hour and on Low 3 ½-4 hours, or only on Low 6 hours.