My pub church provided a meal for another congregation in town this morning. The menu was red beans & rice, mexican cornbread, and apple cobbler. Yummy.
The cornbread, which I had basically made up using some recipes I found and smashed together, was a big hit…
You can make it too!
Mexican Cornbread with Sausage (serves 160)
6 pounds of pork breakfast sausage, cooked and drained
24 boxes of Jiffy Cornbread mix
12 cups milk
112 oz. creamed corn
72 oz. canned corn
28 oz. chopped jalapenos
28 oz. chopped green chilis
24 cups shredded monterey jack cheese
Mix it all up. Pour into lightly greased pans. Bake at about 400 degrees until it pulls away from pan and a knife inserted comes out mostly clean (time depends greatly on the size of pans used).