Thursday, May 9, 2013

MEXICAN  CORNBREAD

1 (8 ounce) box Mexican cubed Velveeta cheese, cub
3/4 cub milk
2 (8ounce) packages corn muffin mix
2 eggs, beaten

  • Preheat oven to  375°
  • Melt cheese with milk in saucepan over low heat and stir constantly.  Combine corn muffin mix and eggs in bowl. Fold in cheese and mix just until moist.
  • Pour into sprayed , floured 9 + 13- inch backing pan.
  • Bake for about 25 minutes or until brown . Yields 12 to 16 squares
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2 comments:

  1. CarleneMay 9, 2013 at 5:03 PM

    This sounds good, Taylor, I might give it a try soon! Hope you are having fun with your foodie blog! I enjoy getting your recipes!

    Hugs, Carlene

    ReplyDelete
  2. UnknownMay 14, 2013 at 3:27 PM

    Taylor,

    This sounds great!! I am ready to eat some tonight! I love you!

    Mom

    ReplyDelete

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