Classic corn bread stuffed with Pace® Medium Chunky Salsa and Cheddar cheese. Perfect served as an appetizer on any occasion.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|corn bread mix||24 oz.||4 3/4 cups|
|vegetable cooking spray|
|Cheddar cheese||8 oz.||2 cups|
|1. Preheat oven to 400°F. Prepare cornbread mix according to package directions.|
|2. Spray half-size steam table pan with vegetable cooking spray. Pour half the batter in pan. Spoon salsa over batter. Sprinkle with cheese. Spread remaining batter over cheese.
3. Bake for 22 to 25 minutes or until golden and firm to the touch. Cool completely. Cut 3 by 4 for 12 squares.
- Water or milk should be used according to package directions.