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 batch | 5 lb batch |
| Water | 2 cups (16 oz) | 4 cups (32 oz) |
| Blueberries, frozen or fresh | 1½ cups (8.25 oz) | 3 cups (16.5 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour water into mixing bowl. |
| 3 | 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 | Remove bowl from mixer stand. |
| 8 | Add roughly three-quarters of the blueberries into mixing bowl. |
| 9 | Using a rubber spatula, fold the blueberries into batter. |
| 10 | Scale into greased or paper-lined pan. |
| 11 | Scatter remaining blueberries across top of batter. |
| 12 | Bake according to the table below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half sheet pan | 3½ lb | 350°F for 11 – 13 minutes | 400°F for 17 – 21 minutes | 2 |
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.