Velveeta Mexican Corn Bread Recipe 455

MEXICAN CORNBREAD

Steps:

• Preheat the oven to 350f degrees and lightly grease a 9x9-inch baking dish or use a springform pan.
• In a large mixing bowl, mix together the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers until well blended.
• Stir in the eggs, creamed corn, and milk. Spread the batter out into the prepared pan.
• Bake in the oven for 1 hour, or until a toothpick comes out clean. Enjoy!

VELVEETA MEXICAN CORN BREAD RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. In a large microwave safe dish (I use my 6 cup size Pyrex measuring cup) combine cheese and milk, nuke till cheese is melted. Stir to blend cheese mix add muffin mix to the bowl and then add the egg. Stir till blended, it may be lumpy because of muffin mix but don't worry, that normal. Using cooking spray, prepare an 8" square or small oven safe skillet. I use the skillet, then serve it left in the skillet at the table. Bake for about 20 minutes, knife inserted in center to check if done. Cut into slices or squares.

MEXICAN STYLE CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

MEXICAN STUFFED CORNBREAD

Steps:

• Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
• Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
• Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
• Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
• Top with remaining cornmeal mixture.
• Sprinkle remaining 1 cup cheese on top.
• Bake at 350 for one hour.

CHILI CORN BREAD VELVEETA CASSEROLE

Steps:

• chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
• place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
• add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
• while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up").
• slice velveeta into 1/4 inch slices
• put beef mixture into 9 by 13 inch glass oven pan
• cover beef with velveeta slices
• drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
• cover with foil and cook at 350 for 12-15 minutes
• uncover and cook at 400 for 5-10 minutes
• when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
• enjoy :).

MEXICANA CORNBREAD

Steps:

• Brown ground chuck in skillet and drain. Set aside.
• Grease large dutch oven or ovenproof pot. Preheat oven to 350 degrees.
• Mix cornbread package as directed. Add undrained can of cream style corn.
• Pour half of cornbread mix into pot. Layer (in order) half of cheese, onions, ground chuck, green chiles, jalapeno, other half of cheese and pour the rest of the cornbread mix on top sealing to edges of pot.
• Bake for 1 hour and 20 minutes or until knife stuck in comes out clean. Enjoy

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
• Set aside.
• In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
• Stir in onion and creamed corn.
• Pour half of batter into prepared pan.
• Top with cheese and peppers, spreading onto batter.
• Pour remaining batter on top of cheese and peppers.
• Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Let cool slightly before cutting into squares.