Queso Cornbread
Minutes Prep time: 35
Minutes Total time: 50
Servings: 30
Difficulty: easy
Minutes Prep time: 35
Minutes Total time: 50
Servings: 30
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 eggs
3 cups milk
1/2 cup unsalted butter, melted and cooled
1 teaspoon sea salt
3 pkgs (8.5 oz each) cornbread mix
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 cup Birds Eye® Sweet Kernel Corn
1 lb (16 oz) Velveeta®, cut into 1/2-inch cubes
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 180 mg | 18% |
Carbohydrate | 21 g | 7% |
Cholesterol | 32 mg | 11% |
Total Fat | 9 g | 14% |
Iron | 1 mg | 3% |
Calories | 187 kcal | 9% |
Sodium | 533 mg | 22% |
Protein | 5 g | 10% |
Saturated Fat | 5 g | 27% |
Sugars | 7 g | 1% |
Vitamin C | 1 mg | 1% |
Preheat oven to 400°F. Spray a 9’x13-inch pan with cooking spray.
Whisk eggs, milk and butter in large bowl until blended. Stir in cornbread mixes. Add remaining ingredients; stir just until blended. Pour into pan.
Bake until golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cut into squares and serve.
Queso Cornbread