Weekly Crock Pot: Mexican Corn Bread

Mexican Corn Bread

  • 1lb extra-lean ground chuck
  • 16 oz can cream corn
  • 1 cup cornmeal
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup oil
  • 1 cup fat-free milk
  • 2 eggs, beaten
  • 1/2 cup low-sodium taco sauce
  • 2 cups shredded fat-free cheddar cheese
  • 1 medium-sized onion, chopped
  • 1 garlic clove, minced
  • 4 oz can diced green chilies
  1. Brown ground chuck in nonstick skillet.
  2. While meat is browning: combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of mixture into slow cooker.
  3. Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture.
  4. Cover. Cook on high 1 hour and low 3.5 to 4 hours, on only on low for 6 hours.

You guys, I got this from a legit COOKBOOK, not the internet! Be still my heart. Also, if you’re like me and confused by the insistence of all things low-sodium, -fat, -carb, -etc. it’s because the book is called Fix It and Forget It – Lightly. So it’s “healthy” crock pot recipes. Nothing I got was low in anything. Suck it, recipe creator. I also didn’t see any easy way to save half of this for post-LBW. My bad. Maybe I’ll make some lasagnas to freeze this week in compensation. Know any good recipes for that?? Oh, and I totally failed at that pantry clean out from a few weeks ago… My cornmeal expired ages ago. OH WELL. And another thing…I didn’t pay close enough attention to what was supposed to happen in Step 2. I thought I’d be combining EVERYTHING into a bowl, so I chopped up an onion, then dumped it in a bowl with cream corn. >.< Thankfully I had a SECOND jar of creamed corn in the pantry, so I just rinsed the onion/corn combo off and figured we’d have some extra corn in our corn bread.

Weekly Crock Pot: Mexican Corn Bread | The Wilson BuzzI took this picture right as I turned on the crock pot. It was kind of gross to look at. I had faith, though.

Weekly Crock Pot: Mexican Corn Bread | The Wilson BuzzI snapped this one an hour in, when I turned it down to low. The top had definitely started to “bread-ify” (that’s a word) and the smell when I lifted the lid…it made my pregnant heart happy. Too bad I had to wait another four hours to stuff my face!

Weekly Crock Pot: Mexican Corn Bread | The Wilson BuzzThis was the end result. Sort of bread? Sort of liquid? It was an interesting texture. Smelled amazing, though. And it made a ton. I’m not sure we’ll be able to eat all of it, but I also don’t think it’s worth trying to freeze.

Weekly Crock Pot: Mexican Corn Bread | The Wilson BuzzYeaaaaaaah, it really doesn’t look appetizing. The taste was decent, though! I’m not sure I’ll make it again. I may look into other versions? Possibly sometime I can cook in the oven so it turns out more…cornbread-like?


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