Queso Cornbread Food

WHAT TO EAT WITH CORNBREAD: 17 TASTY COMBOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious side dish!

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.

MEXICAN‌ ‌CORNBREAD‌ ‌(WITH‌ ‌JIFFY‌ ‌MIX)‌

Steps:

• ‌Preheat‌ ‌the‌ ‌oven‌ ‌to‌ ‌350‌ ‌degrees‌ ‌Fahrenheit.‌ ‌Grease‌ ‌a‌ ‌9x13‌ ‌baking‌ ‌dish‌ ‌with‌ ‌oil‌ ‌or‌ ‌butter.‌ ‌
• ‌In‌ ‌a‌ ‌large‌ ‌bowl,‌ ‌stir‌ ‌onion,‌ ‌cheese,‌ ‌creamed‌ ‌corn,‌ ‌sour‌ ‌cream,‌ ‌eggs,‌ ‌green‌ ‌chilies,‌ ‌oil,‌ ‌and‌ ‌jalapenos‌ ‌with‌ ‌a‌ ‌spoon‌ ‌until‌ ‌well-blended.‌ ‌
• ‌Stir‌ ‌in‌ ‌the‌ ‌cornbread‌ ‌mixes‌ ‌just‌ ‌until‌ ‌the‌ ‌mixture‌ ‌is‌ ‌moistened.‌ ‌
• ‌Pour‌ ‌the‌ ‌mixture‌ ‌into‌ ‌the‌ ‌greased‌ ‌dish.‌ ‌
• ‌Bake‌ ‌for‌ ‌50‌ ‌to‌ ‌55‌ ‌minutes‌ ‌or‌ ‌until‌ ‌cornbread‌ ‌is‌ ‌lightly‌ ‌brown.‌ ‌The‌ ‌edges‌ ‌should‌ ‌start‌ ‌to‌ ‌pull‌ ‌away‌ ‌from‌ ‌the‌ ‌sides‌ ‌of‌ ‌the‌ ‌dish.‌ ‌
• ‌Serve‌ ‌warm.‌ ‌Enjoy!‌

AREPA DE QUESO

Steps:

• Place the flour and salt into a large bowl, gradually add the water, and mix well by hand.
• Add 4 tablespoons melted butter and a quarter of the cheese, and knead for 15 minutes to obtain a slightly sticky dough. Add more flour (if the dough is too wet) or water (if it's too dry) as necessary until the dough is smooth and slightly tacky.
• On a floured work surface, divide the dough into 4 equal pieces.
• Flatten one with the palm of your hand to form a patty about ¼ inch (5mm thick).
• Heat the rest of the butter in a frying pan or on an electric hotplate.
• Brown the 4 patties over medium heat for 5 minutes, turning them regularly.
• Once the arepas are fried, golden and cooked in the center, very carefully cut them in half (to make two equal circles) without breaking them, and fill with cheese.
• Place the arepas back onto the skillet over a low heat to melt the cheese.
• Serve immediately.

VEGAN JALAPEñO CORNBREAD RING RECIPE BY TASTY

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the non-dairy milk and lemon juice. Set aside for at least 10 minutes--this will create a vegan buttermilk substitute.
• In a large bowl, combine the cornmeal, flour, salt, sugar, baking powder and diced jalapeño.
• Add the non-dairy milk mixture, creamed corn, and vegetable oil to the dry ingredients and beat with an electric hand mixer until fully combined.
• Grease a 12-cup bundt pan with nonstick spray. Transfer the batter to the pan.
• Bake the cornbread on the lower oven rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a wire rack set over a baking sheet.
• Before serving, pour the vegan queso over the cornbread and top with the diced tomato and sliced scallions. Slice the cornbread ring and serve with any leftover vegan queso alongside.
• Enjoy!

QUESO

Steps:

• Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you're feeling extra.
• Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

JALAPENO CORNBREAD

Steps:

• Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

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.