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, baked, cubed | 8 cups (50 oz)* | 16 cups (100 oz)* |
| CUSTARD BASE | ||
| Milk | 5½ cups (44 oz) | 11 cups (88 oz) |
| Eggs | 11 | 22 |
| Brown Sugar | 2¾ cups (10.3 oz) | 5½ cups (20.6 oz) |
| Berries, chopped | 66 oz (4.13 lb) | 132 oz (8.25 lb) |
| Optional: Powdered Sugar |
| INSTRUCTIONS | |
| CORNBREAD | |
| 1 | Prepare cornbread according to bag instructions or use leftover "JIFFY" Sweet Cornbread. |
| 2 | Cut cooled or leftover cornbread into 1" cubes. |
| CUSTARD BASE | |
| 1 | Combine milk, eggs, and brown sugar with a whisk. Set aside. |
| ASSEMBLE | |
| 1 | In pan cavity, place 1 oz chopped berries into bottom of greased muffin pan. |
| 2 | Top berries with 1.5 oz cornbread cubes. |
| 3 | Place 1 oz chopped berries onto cornbread cubes |
| 4 | Pour custard over layers to cover the cornbread cubes |
| 5 | Repeat process until all cornbread is used up or desired number of cavities have been filled. |
| 6 | Bake according to the table below. |
| 7 | Optional: Dust with powdered sugar after slightly cooled. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Standard Muffin | Cornbread Cubes: 1.5 oz Custard: 2.2 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 5 lb batch of "JIFFY" Sweet Cornbread & Muffin Mix will make one full sheet pan (100 oz) of cornbread.