Cornbread Casserole Slow Cooker Recipe

Cornbread Casserole Slow Cooker Recipe

Ingredients

• 1 pound (455 g) frozen corn
• 1 cup (140 g) cornmeal
• ½ teaspoon baking soda
• ¼ cup (60 ml) canola oil
• 1 cup (235 ml) skim milk
• ½ cup (120 ml) egg substitute
• ¼ cup (65 g) low-salt salsa
• 1 cup (115 g) shredded Cheddar cheese
• 1 cup (160 g) chopped onion
• ½ teaspoon minced garlic
• 115g diced green chilies
• 1 pound (455 g) extra-lean ground beef, lightly cooked and drained

Method

1. Combine corn, cornmeal, baking soda, oil, milk, egg substitute, and salsa
2. Pour half of mixture into slow cooker
3. Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture
4. Cover with remaining cornmeal mixture
5. Cover and cook on high 1 hour and then on low for 3 to 4 hours or only on low for 6 hours
6. Yield: 6 servings
7. Per serving: 222 g water; 559 calories (50% from fat, 20% from protein, 30% from carb)

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