Made with "JIFFY" Southern Cornbread and Muffin Mix.
This Recipe Uses:
"JIFFY" Sweet Cornbread & Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Southern Cornbread & Muffin Mix | 2½ lb | 5 lb |
| Water | 2¼ cups (18 oz) | 4½ cups (36 oz) |
| Corn Kernels, canned, drained | 2½ cups (13.33 oz) | 5 cups (26.66 oz) |
| ELOTE STYLE SAUCE | ||
| Sour Cream | 3 cups (24 oz) | 6 cups (48 oz) |
| Mayonnaise | 3 cups (24 oz) | 6 cups (48 oz) |
| Cilantro, chopped | 2¾ cups (1.7 oz) | 5½ cups (3.3 oz) |
| Garlic, minced | 1 Tbsp | 2 Tbsp |
| Chipotle Pepper, ground | 1/2 Tbsp | 1 Tbsp |
| Lime Zest | 1/4 cup + 2 Tbsp | 3/4 cup |
| Lime Juice | 1/2 cup + 2 Tbsp (5 oz) | 1¼ cups (10 oz) |
| TOPPING | ||
| Cotija Cheese, crumbled | 4¾ cups (19 oz) | 9½ cups (38 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour water into mixing bowl. Add Southern Cornbread & Muffin Mix. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Add corn kernels into mixing bowl. |
| 6 | Blend on low speed* for 1 more minute. |
| 7 | Scale into greased mold. |
| 8 | Bake according to the table below. |
| 9 | Allow to cool slightly. Unmold cornbread from molds. |
| 10 | For Elote Style Sauce: Combine all ingredients in a bowl. Refrigerate until ready to use. |
| 11 | To assemble, scoop sauce onto plate. Place cornbread onto sauce and sprinkle with Cotija cheese. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 1½" Silicone sphere molds | Batter: #60 scoop (0.55 oz) Sauce: #60 scoop (0.40 oz) | 350°F for 8 – 10 minutes | 400°F for 13 – 15 minutes | 254 |
**Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
Baking time may vary depending on the oven and oven load.