Queso Cornbread Recipes

QUESO CORNBREAD

Steps:

• Heat oven to 400°F.
• Whisk eggs, milk and butter in large bowl until blended. Stir in cornbread mixes. Add remaining ingredients; stir just until blended.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean.

QUESO CORNBREAD

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.

QUESO CORNBREAD LAVA CAKES

Steps:

• Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour.
• Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth.
• Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve.