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, baked, cubed | 8 cups (50 oz)* | 16 cups (100 oz)* |
| CUSTARD BASE | ||
| Eggs | 10 | 20 |
| Half & Half | 1¼ quarts (40 oz) | 2½ quarts (80 oz) |
| Salt | 1 Tbsp | 2 Tbsp |
| Black Pepper | 1 tsp | 2 tsp |
| Mustard, ground | T Tbsp | 2 Tbsp |
| Onion Powder | 2 tsp | 4 tsp |
| Garlic Powder | 1 tsp | 2 tsp |
| Nutmeg, ground | ½ tsp | 1 tsp |
| FILLING | ||
| Spinach, fresh | 6 oz | 12 oz |
| Sundried Tomatoes, diced | 2 cups (12 oz) | 4 cups (1½ lb) |
| Feta Cheese, finely crumbled | 2½ cups (10 oz) | 5 cups (1¼ lb) |
| INSTRUCTIONS | |
| CORNBREAD | |
| 1 | Prepare cornbread according to bag instructions or use leftover "JIFFY" Sweet Cornbread. |
| 2 | Cut cooled or leftover cornbread into 1" cubes. Set aside. |
| CUSTARD BASE | |
| 1 | Combine all ingredients with a whisk. Set aside. |
| FILLING | |
| 1 | Wash the spinach and remove stems. Dry spinach well. Chop the sundried tomatoes. Set aside. |
| 2 | In a bowl add the cornbread cubes and filling ingredients. |
| ASSEMLBY | |
| 1 | With gloved hands, gently toss together the cornbread cubes and filling ingredients while slowly streaming in the custard base. |
| 2 | Scale mixture into a greased pan. |
| 3 | Bake according to the table below: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half hotel pan | 4 lb 2 oz | 350°F 28 – 32 minutes | 400°F 40 – 45 minutes | 4 |
| Full hotel pan | 8 lb 5 oz | 350°F 25 – 28 minutes | 350°F 50 – 55 minutes | 2 |
| 5" Cast iron skillet | 8.4 oz | 350°F 16 – 18 minutes | 350°F 23 – 25 minutes | 31 |
*One 5 lb batch of "JIFFY" Sweet Cornbread & Muffin Mix will make one full sheet pan (100 oz) of cornbread.
Baking time may vary depending on the oven and oven load.