Southwestern Skillet Bake

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Southwestern 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 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 in
Adobo 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.
FILLING
1 In a bowl, gently fold the cornbread cubes and filling ingredients together.
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 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
*One 5 lb batch of “JIFFY” Sweet Cornbread & MuffinMix 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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