Savory Cornbread Pudding

February 27, 2025 by Ari Cornish |

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

Product Information


INGREDIENTS	2½ LB BATCH	5 LB BATCH
"JIFFY" Sweet Cornbread & Muffin Mix, baked, cubed	8 cups (50 oz)*	16 cups (100 oz)*
CUSTARD BASE
Milk	5½ cups (44 oz)	11 cups (88 oz)
Eggs	11	22
FILLING
Sausage, cooked, crumbled	66 oz (4.10 lb)	132 oz (8.25 lb)
Cheddar Cheese, shredded	16.5 oz (1.05 lb)	33 oz (2.10 lb)
Everything Bagel Seasoning	As needed	As needed


INSTRUCTIONS
1	Prepare cornbread according to bag instructions or use leftover "JIFFY" Sweet Cornbread.
2	Cut cooled or leftover cornbread into 1" cubes.
3	For Custard Base: Combine milk and eggs with a whisk. Set aside.
4	In pan cavity, place 1 oz sausage into bottom of greased muffin pan.
5	Top sausage with 1.5 oz cornbread cubes.
6	Place 1 oz sausage and 1/2 oz cheese onto cornbread.
7	Pour custard over layers to cover the cornbread cubes.
8	Top with Everything Bagel Seasoning.
9	Repeat process until all cornbread is used up or desired number of cavities have been filled.
10	Bake according to the table below.

Baking time may vary depending on the oven and oven load.

*One 5lb batch of "JIFFY" Sweet Cornbread & Muffin Mix will make one full sheet pan (100 oz) of cornbread.

NRA 2025

Visit "JIFFY" at the NRA Show

Booth 4437

Heading to Chicago for the National Restaurant Association Show? Be sure to visit us at