Mediterranean Skillet Bake

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Mediterranean Skillet Bake made with “JIFFY” Sweet Cornbread & Muffin Mix.

This Recipe Uses:

“JIFFY” Sweet Cornbread and 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 1 Tbsp 2 Tbsp
Black Pepper 1 tsp 2 tsp
Mustard, ground 1 Tbsp 2 Tbsp
Onion Powder 2 tsp 4 tsp
Garlic Powder 1 tsp 2 tsp
Nutmeg, ground 1/2 tsp 1 tsp
FILLING
Spinach, fresh 6 oz 12 oz
Sundried Tomatoes, diced 2 cups (12 oz) 4 cups (1½ lb)
Feta Cheese, finely crumbled 2½ cups (10 oz) 5 cups (1¼ 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.
FILLING
1 Wash the spinach and remove stems. Dry spinach well. Chop the sundried tomatoes. Set aside. 2 In a bowl add the cornbread cubes and filling ingredients.
ASSEMBLY
1 With gloved hands, gently toss together the cornbread cubes and filling ingredients while slowly streaming in the custard base. 3 Bake according to the table below:
2 Scale mixture into a greased pan.
PAN SIZE SCALE CONVECTION OVEN STANDARD OVEN YIELD 5 LB BATCH
Half hotel pan 4 lb 2 oz 350°F
28 – 32 minutes
400°F
40 – 45 minutes
4
Full hotel pan 8 lb 5 oz 350°F
25 – 28 minutes
350°F
50 – 55 minutes
2
5” Cast iron skillet 8.4 oz 350°F
16 – 18 minutes
350°F
23 – 25 minutes
31
* One 5 lb batch of “JIFFY” Sweet Cornbread & Muffin Mix will make one full sheet pan (100 oz) of cornbread.
Baking time may vary depending on the oven and oven load.
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