Mexican cornbread from Piccadilly

Hello All
I am trying to find the mexican cornbread recipe from Piccadilly’s Cafeteria, which was once the Morrison Restaurant. If anyone can help, Thanks.

I went to lunch at Piccadilly Cafeteria today and had some awesome Mexican cornbread. Is anyone familiar with the bread I am talking about? I found several yummy sounding choices on the search here, but I don’t think this bread had cream corn or cheese in it. It did have some red and green peppers of some variety and quite a delicious kick. It was not a sweet cornbread either. The piece was nicely baked in a triangle shape, which has nothing to do with the taste, but it looked pleasing. Can anyone help me make more of this bread?

I would have asked the manager if they shared the recipe, but about 10 minutes before DD and I finished eating the electricity went out. The manager was busy trying to make sure everyone got seated safely and that the cashier was equipped to get everyone checked out. I figured a recipe was the last thing he had time for at that moment.

Thank you if you can help.

I am also eager to get the Mexican cornbread recipe from Picadilly. Did either of you have success in obtaining the recipe…or finding one that is similar? Thanks for any input!

Morrison’s Cafeteria Mexican Cornbread

This recipe uses 5 lbs of cornbread mix, prepared according to
the package instructions with added corn, cheese, jalapenos
and bell peppers.

Original Morrison’s Cafeteria Recipe. Serves 50

5 lbs corn stick mix
1/2 gallon water
2 1/2 cups oil
1 lb whole kernel corn
1/2 lb grated cheddar cheese
5 oz. minced jalapeno peppers
1/2 lb minced bell peppers

place cornbread mix in bowl, using wire whip add water then other ingredients
except oil. Let stand for 15 minutes. Add oil and mix until smooth. Oil and
heat cast iron wedge shaped pan for at least 10 minutes at 475 degrees
(425 convection). Fill each wedge of pan with mix and bake at 475 for
approximately 12 -15 minutes.