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Queso Cornbread

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“I cannot remember where this came from, but it has always been a favorite. A little difficult and it makes a large amount. But that makes it perfect for pot-lucks or family gatherings. It is a meal all by its self. Very much worth the time.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre heat oven to 375.
  2. Mix cornbread according to package directions in a LARGE BOWL and set aside.
  3. Prepare 2 9x13 pans with cooking spray or grease and flour.
  4. I have used a roasting pan instead of 2 9X13's you be the judge.
  5. Now brown crumbled sausage in a large skillet.
  6. Drain fat.
  7. Add velveeta, ro-tel tomatoes and pinto beans.
  8. Stir often until all of the cheese is melted.
  9. Add hot cheese mixture to cornbread batter.
  10. It will swell up quite a bit.
  11. That is why you need a LARGE bowl.
  12. Mix gently but thoroughly.
  13. Pour into prepared pans and bake @ 375 degrees for about 35 minutes until it is well browned.
  14. Remove from oven and enjoy.
  15. I have served this with a salad or had it as a midnight snack.
  16. I hope you love it as much as we do.

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