Made with "JIFFY" Sweet Cornbread & Muffin Mix.
This Recipe Uses:
"JIFFY" Sweet Cornbread & 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 | 2½ lb | 5 lb |
| Water | 2 cups (16 oz) | 4 cups (32 oz) |
| Green Onion, sliced | 1/4 cup (1.25 oz) | 1/2 cup (2.5 oz) |
| Cheddar Cheese, shredded | 1/2 cup (2 oz) | 1 cup (4 oz) |
| Chef's Choice: Cooked Protein, shredded | 9.5 oz | 19 oz |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour water into mixing bowl. |
| 3 | Add Sweet Cornbread & Muffin Mix into mixing bowl. |
| 4 | Blend on low speed* for 1 minute. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Add green onion and cheddar cheese into mixing bowl. |
| 7 | Blend on low speed* for 1 more minute. |
| 8 | Scale into greased or paper-lined pan. |
| 9 | Par-bake for 8 – 10 minutes. |
| 10 | Chef's Choice: Top with 1/2 oz of desired shredded cooked protein per cornbread cup. |
| 11 | Place back in oven for 4 – 6 minutes, or until toothpick comes out clean when inserted into center of cornbread. Baking instructions below provides total baking time and temperatures. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Brownie Pan OR Muffin Pan | #16 scoop (2.6 oz) | 350°F for 12 – 16 minutes | 400°F for 12 – 16 minutes | 38 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.