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) | 1 qt (2 lbs) |
| INSTRUCTIONS | |
| 1 | Preheat waffle iron to medium heat (350°F – 375°F) or as manufacturer directs. |
| 2 | Use a mixer with paddle attachment. |
| 3 | Pour water into mixing bowl. Add Sweet Cornbread and Muffin Mix. |
| 4 | Blend on low speed* for 1 minute. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on low speed* for 1 more minute. |
| 7 | Cook on lightly greased waffle iron according to the table below: |
| SIZE | SCALE | COOK DIRECTIONS | YIELD 5 LB BATCH |
| 6" Waffles | #8 scoop (4.2 oz) | 350°F - 375°F 1½ - 2 minutes** | 26 |
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
**Cook time may vary depending on waffle iron and waffle iron load.
NOTE: Cover and store batter in a refrigerator when not in use. Stir batter before using.
PRO-TIP: Sweet Corn Waffles can be topped in a variety of sweet and savory ways.