Tex-Mex Cornbread

This recipe for Tex-Mex Cornbread would circulate several times during the year for office food day and it tasted great and was super easy to make. It can either be made as a simple cornbread, or you can make it into an entire meal.

Ingredients

1 or 2 Boxes (using 2 boxes makes it more thick) Jiffy Corn Muffin Mix

1 lb. ground hamburger

4-8 oz. of Velveeta diced into dime-sized cubes. The smaller the cubes, the easier the cheese will melt.

cheesy you want it.

10 oz. can of Rotel

11 oz. can of Mexicorn 

1 egg

3/4 cup milk

Instructions:

Brown the hamburger or sausage in a small skillet, and then set aside.

Dice the Velveeta cheese into small dime size cubes.

Drain the 10 oz. can Rotel.

Mix all ingredients into the bowl – also the 3/4 cup milk and 1 egg (instructions on Jiffy Box)

Spread out the mixture evenly in a greased 9×13 pan. Bake as instructed on the box. 

We did leave ours to cook for about 25-30 minutes so that more of the cheese had a chance to melt.

You can also add another box of cornbread mix to increase the thickness.

Once it is complete, let it set for a few minutes to cool. You can eat it as a side for chili or make it into a full meal.

Tex-Mex Cornbread

A great recipe that you can make in a small amount of time, and a reasonable cost. You can make this as a main dish or serve it as a side. It goes great with some Spanish Rice or refried beans. Top it with thick and chunky salsa, sour cream, lettuce, or even avocado if you want.

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Prep Time 15 minutes mins

Equipment

• 1 9×13 Baking Dish

Ingredients

  

• 1 box Jiffy Corn Muffin Mix or 2 depending on how thick you want it.
• 1 lb. Ground Beef or sausage.
• 4-8 oz. Diced Velveeta or shredded cheese. Depending on how cheesy you want it.
• 1 can Rotel drained.
• 1 can Mexi-Corn
• 1 Egg
• ⅓ cup Milk
• Salt and Pepper to taste

Instructions

 

• Brown the hamburger in a small skillet, and then set aside.
• Dice the Velveeta cheese into small dime-size cubes. The smaller they are the easier they will melt. Put the cheese in a large mixing bowl.
• Drain the 10 oz. can Rotel and add to the bowl.
  
• Mix all remaining ingredients into the bowl.
  
• Spread out the mixture evenly in a greased 9×13 pan. 
  
• Bake at 400 °F

Notes

The basic Jiffy cornbread mix requires 1 egg, and 3/4 cup of milk so if you are using 2 boxes then you would double those ingredients. The more ingredients you add the more box mixes you can use, making it denser. Depending on how many boxes you use, depends on the cook time.  For 2 boxes we typically cook for about 20-25 minutes, or until the cheese is nice and melted. 

More Options

Top with lettuce, sour cream, salsa, or cheese.  You can also add green chilies, peppers, diced jalapenos, or other ingredients to the mixture. This can serve as a main dish but can also be served as a side. It goes great with a side of Spanish rice or refried beans. Note that more added ingredients may require another box of Jiffy mixture. This is best served warm right out of the oven.