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 | ||
| 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. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Standard muffin | Cornbread cubes: 1.5 oz Custard: 1.9 oz | 325°F for 21 – 24 minutes | 350°F for 25 – 28 minutes | 66 |
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.