Made with "JIFFY" Sweet Cornbread & 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" 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: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half hotel pan | 4 lb 6 oz | 350°F 30 – 35 minutes | 400°F 35 – 40 minutes | 4 |
| Full hotel pan | 8¾ lb | 350°F 35 – 40 minutes | 400°F 45 – 50 minutes | 2 |
| 5" Cast iron skillet | 8.4 oz | 350°F 20 – 25 minutes | 400°F 30 – 35 minutes | 35 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.