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 |
| Flour | 1½ cups (6 oz) | 3 cups (12 oz) |
| Butter | 1/2 cup (4 oz) | 1 cup (8 oz) |
| Buttermilk | 2 cups (16 oz) | 4 cups (32 oz) |
| Poblano Peppers, small diced | 1/2 cup (2.5 oz) | 1 cup (5 oz) |
| Chef's Choice: Soup | 6½ quarts (13.5 lb) | 13 quarts (27 lb) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Sweet Cornbread & Muffin Mix, flour, and butter into mixing bowl. |
| 3 | Blend on low speed* for 3 minutes. |
| 4 | Pour buttermilk and poblano peppers into mixing bowl. |
| 5 | Blend on low speed* for 1 more minute or until mixture forms a dough. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Chef's Choice: Portion hot preferred soup per table below into oven safe vessel. |
| 8 | Scoop dough directly onto soup. |
| 9 | Bake according to the table below: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 4 oz Ramekin | Soup: 3 oz Dough: #40 scoop (1 oz) | 375°F for 9 – 11 minutes | 400°F for 12 – 15 minutes | 134 |
| Soup Cup | Soup: 8 oz Dough: #40 scoop (1 oz) x 3 (3 oz total) | 375°F for 9 – 11 minutes | 400°F for 12 – 15 minutes | 44 |
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.