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.
Equipment
- 1 9x13 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.