Mexican Cornbread

This is another crockpot recipe that I found in Fix it and Forget it Lightly. What a wonderful recipe!!!

Mexican Cornbread

1 lb extra lean ground chuck (I used turkey)
16 oz can cream style 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 (try to make sure it's low sodium. mine wasn't and I found it a little salty.)
2 cups shredded fat free cheddar cheese
1 medium 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. Cover with remaining cornmeal mixture.
4. Cover. Cook on high 1 hour and on low 4 hours, or only on low 6 hours.

per serving: 360 calories, 10 gram total fat