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Velveeta Mexican Corn Bread


Drained can corn, more Jalapeno or other non-liquid ingredient can be added.

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Rate this recipe 4.3/5 (42 Votes)


  • 1/4 lb Velveeta Mexican cheese with Jalapeno and pepper cubed
  • 2 tablespoons milk
  • 1 egg beaten
  • 1 jiffy corn muffin mix


Adapted from


Step 1

Preheat oven to 350. In a large microwave safe dish (I use my 6 cup size Pyrex measuring cup) combine cheese and milk, nuke till cheese is melted. Stir to blend cheese mix add muffin mix to the bowl and then add the egg. Stir till blended, it may be lumpy because of muffin mix but don't worry, that normal. Using cooking spray, prepare an 8" square or small oven safe skillet. I use the skillet, then serve it left in the skillet at the table. Bake for about 20 minutes, knife inserted in center to check if done. Cut into slices or squares.

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