Go Back Email Link
–+ servings
Overhead bowl filled with cornbread casserole with toppings.

Crock Pot Mexican Cornbread Casserole

Arlene Mobley - Flour On My Face
Crock Pot Mexican Cornbread Casserole is a delicious family meal made with layers of your favorite Mexican ingredients between layers of real cornbread.
5 from 9 votes
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 12 minutes
Cook Time 3 hours
Total Time 3 hours 12 minutes
Course Main Dish
Cuisine Mexican
Servings 6 Servings
Calories 720 kcal

Ingredients  

  • 1 lb ground beef (browned and drained)
  • 1 cup diced onion
  • 2 large garlic cloves (minced)
  • 16 oz can cream corn
  • 1 cup milk
  • ½ cup taco sauce
  • 2 large eggs (beaten)
  • ¼ cup vegetable oil
  • 1 cup self-rising cornmeal
  • 1 teaspoon salt
  • 4 oz can diced green chilies
  • 3 cups shredded Mexican blend or cheddar cheese
Follow Flour On My Face on Pinterest

Instructions 

  • Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
  • In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
  • Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
  • Pour half of the cornbread mixture into the crock pot.
  • Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
  • Spread the can of chilies over the meat layer.
  • Spread 2 cups of shredded cheese over the chilies layer.
  • Pour the remaining cornbread mixture over the filling.
  • Place a double layer of paper towels across the top of the slow cooker.
  • Place the lid on making sure the paper towels do not touch the top of the casserole batter.
  • Cook on high for 2 ½ to 3 hours or until the center is cooked through.
  • Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
  • Top each serving with sour cream and salsa.
  • Makes 6 servings.

Recipe Expert Tips

  • Paper towels spread across the top of the crock pot prevents moisture from dripping down onto the top of the cornbread and will keep it from getting moist. It also helps the casserole cook by preventing extra moisture from dripping down into the casserole adding extra liquid.
  • If using a smaller 6-quart crock pot cooking times will be longer.
  • If using the casserole crock pot cooking times may be shorter.

Nutrition

Serving: 1ServingCalories: 720kcalCarbohydrates: 40gProtein: 35gFat: 48gSaturated Fat: 27gTrans Fat: 1gCholesterol: 179mgSodium: 1111mgPotassium: 566mgFiber: 4gSugar: 7gVitamin A: 779IUVitamin C: 8mgCalcium: 488mgIron: 3mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2