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 |
| All-Purpose Flour | 2 cups (8.5 oz) | 4 cups (17 oz) |
| Salt | 1 tsp | 2 tsp |
| Butter, cold, cubed | 1 cup (8 oz) | 2 cups (16 oz) |
| Thick-Cut Bacon, cooked and crumbled | 3 cups (10 oz) | 6 cups (20 oz) |
| Cheddar Cheese, shredded | 3 cups (12 oz) | 6 cups (24 oz) |
| Gren Onion, finely chopped | 1 cup (3 oz) | 2 cups (6 oz) |
| Milk | 2¼ cups (18 oz) | 4½ cups (2 lb 4 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Sweet Cornbread and Muffin Mix, flour, salt, and butter to mixer bowl |
| 3 | Blend on medium speed* for 1 minute. |
| 4 | Add bacon, cheddar cheese, and green onion. |
| 5 | Blend on low speed** for 1 minute. |
| 6 | Add milk. Blend on low speed** for 1 more minute. Do not overmix. |
| 7 | Scale onto greased or paper-lined pans and bake according to the table below: |
| PAN SIZE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #20 Scoop (1.8 oz) | 350°F 11 – 14 minutes | 400°F 13 – 18 minutes | 107 |
Baking time may vary depending on the oven and oven load.
*Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
**Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.