Best Velveeta Mexican Corn Bread Recipes

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.

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 CORNBREAD

Steps:

• In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

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.

MOM'S MEXICAN CORNBREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
• Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
• In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
• Bake in the preheated oven until golden brown, about 1 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 :).

MEXICAN CORNBREAD

Steps:

• 1. Fry off sausage and drain well. Set aside. Preheat oven to 350* F.
• 2. In a large bowl, mix Jiffy Mix, eggs and milk together. Add onion, bell pepper, jalapeno, corn, and cheese. Mix well - mixture will be thick.
• 3. Grease an 8 x 8 baking dish or 9" round deep dish pie plate, pour mixture into baking dish.
• 4. Bake for 35-45 minutes or until top is golden and toothpick comes out clean.
• 5. Let cool 15-20 minutes and cut into squares or wedges to serve. 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.