Queso Cornbread
Say goodbye to boring cornbread with our show-stopping Queso Cornbread recipe! This scrumptious twist on everyone's favorite classic will make your taste buds sing with its perfect combination of cheesy goodness and golden-brown crumbs.
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Servings: 16 servings
Calories: 242kcal
Ingredients
- 2 eggs
- 3 cups milk
- ½ cup butter, melted
- 1 tsp salt
- 3 pkgs (8.5 oz each) Jiffy corn muffin mix
- 10 oz can Ro-tel tomatoes with green chiles, drained
- 10 oz can whole kernel corn, drained
- 1 lb Velveeta, cut into 1/2-inch cubes
Directions
- Preheat the oven to 400 degrees F. Grease a 9x13-inch baking pan.
- In a medium bowl, whisk eggs, milk, and butter in large bowl until well blended. Stir in the cornbread mixes. Add the remaining ingredients then stir just until blended. Pour into the prepared pan.
- Bake for 35-50 minutes until the cornbread is golden and a toothpick inserted into the center comes out clean. Cut into squares and serve.
Notes
Store leftovers at room temperature for up to 5 days.
Nutrition Facts
Serving: 1 g | Calories: 242 kcal | Carbohydrates: 18 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 4 g | Cholesterol: 70 mg | Sodium: 733 mg | Fiber: 1 g | Sugar: 9 g
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