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 | 15 LB BATCH |
| "JIFFY" Sweet Cornbread & Muffin Mix | 2½ lb | 5 lb | 15 lb |
| Water | 1½ cups (12 oz) | 3 cups (1½ lb) | 2¼ quarts (4½ lb) |
| Sour Cream | 1/2 cup (4 oz) | 1 cup (8 oz) | 3 cups (1½ lb) |
| Sugar | 1/2 cup (3½ oz) | 1 cup (7 oz) | 3 cups (21 oz) |
| Honey | 1/2 cup (6 oz) | 1 cup (12 oz) | 3 cups (2¼ lb) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Sweet Cornbread & Muffin Mix, water, sour cream, sugar, and honey into mixing bowl. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Blend on low speed* for 1 more minute. |
| 6 | Scale into greased or paper-lined pan. |
| 7 | Bake according to the table below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Standard muffin | #20 scoop (1.7 oz) | 350°F for 8 – 12 minutes | 400°F for 12 – 16 minutes | 226 |
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.