QUESO CORNBREAD
I cannot remember where this came from, but it has always been a favorite. A little difficult and it makes a large amount. But that makes it perfect for pot-lucks or family gatherings. It is a meal all by its self. Very much worth the time.
Provided by cj2 Johnson
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat oven to 375.
- Mix cornbread according to package directions in a LARGE BOWL and set aside.
- Prepare 2 9x13 pans with cooking spray or grease and flour.
- I have used a roasting pan instead of 2 9X13's you be the judge.
- Now brown crumbled sausage in a large skillet.
- Drain fat.
- Add velveeta, ro-tel tomatoes and pinto beans.
- Stir often until all of the cheese is melted.
- Add hot cheese mixture to cornbread batter.
- It will swell up quite a bit.
- That is why you need a LARGE bowl.
- Mix gently but thoroughly.
- Pour into prepared pans and bake @ 375 degrees for about 35 minutes until it is well browned.
- Remove from oven and enjoy.
- I have served this with a salad or had it as a midnight snack.
- I hope you love it as much as we do.
Nutrition Facts : Calories 459.4, Fat 24.1, SaturatedFat 10.1, Cholesterol 62.5, Sodium 1289.6, Carbohydrate 40.8, Fiber 5.8, Sugar 11.3, Protein 19.4
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