Cornbread
Chorizo Jalapeño Skillet Cornbread Casserole
Makes 6, 10-inch skillets
Ingredients
- 5 lb (full box) Krusteaz Professional® Corn Muffin Mix 734-0160
- 50 oz (6 1/4 cups) water, divided
- 3 lb (6 cups) cooked chorizo
- 3 lb (6 cups) jalapeños, sliced
- 3 lb (6 cups) Cotija cheese, crumbled
Method
- Place water in mixer bowl; Add Krusteaz Professional Corn Muffin Mix.
- Using a paddle, mix on low speed 1 minute.
- Scrape bowl and paddle thoroughly.
- Continue mixing until fully incorporated.
- Add chorizo, jalapeños, and cheese and blend thoroughly.
- Scale batter into greased 10" cast iron skillets.
- For convection oven, bake at 350°F 15-20 minutes; for standard oven, bake at 400°F 20-25 minutes.
