Southwestern Skillet Bake

Made with "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" Sweet Cornbread & Muffin Mix,baked, cubed	8 cups (50 oz)*	16 cups (100 oz)*
CUSTARD BASE
Eggs	10	20
Half & Half	1¼ quarts (40 oz)	2½ quarts (80 oz)
Salt	2 tsp	4 tsp
Black Pepper	1 tsp	2 tsp
Cumin	2 tsp	4 tsp
Ground Chili Powder	1 tsp	2 tsp
FILLING
Cilantro, fresh, minced	1/2 cup (0.5 oz)	1 cup (1 oz)
Canned Green Chiles, chopped	1¼ cups (14 oz)	2½ cups (1¾ lb)
Red Bell Peppers, chopped	3 cups (14 oz)	6 cups (1¾ lb)
Green Onions, chopped	1/2 cup (1 oz)	1 cup (2 oz)
Canned Chipotle Peppers inAdobo Sauce, chopped	1/4 cup (2 oz)	1/2 cup (4 oz)
Cheddar Cheese, shredded	2 cups (16 oz)	4 cups (2 lb)


INSTRUCTIONS
CORNBREAD
1	Prepare cornbread according to bag instructions or use leftover "JIFFY" Sweet Cornbread.
2	Cut cooled or leftover cornbread into 1" cubes. Set aside.
CUSTARD BASE
1	Combine all ingredients with a whisk. Set aside.
ASSEMBLY
1	With gloved hands, gently toss together the cornbread cubes and filling ingredients while slowly streaming in the custard base.
2	Scale mixture into a greased pan.
3	Bake according to the table below: