Tuesday, October 26, 2010

Mexican Cornbread

This was good. By the time I got home, the cornbread was burned a bit on the sides. If I were to make this again, I'd try to be home around the time it was going to be finished.

What's Needed:
1 lb. extra-lean ground beef, browned
16 oz. can cream-style corn
1 C. cornmeal
1/2 tsp. baking soda
1 tsp. salt
1/4 C. oil
1 C. fat-free milk
2 eggs, beaten
1/2 C. taco sauce
2 C. shredded, fat-free cheddar cheese
1 medium onion, chopped
1 garlic clove, minced

1. Combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of the mixture into the crockpot.

2. Layer cheese, onion, garlic, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.

3. Cover. Cook on HIGH 1 hour and on LOW 3.5-4 hours; or only on LOW 6 hours.

Husband's Grade: B+
PointsPlus: 11 (1/6 of the crockpot)

Inspired by: Fix-It and Forget-It Lightly

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