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 | 5 lb |
| Butter | 1/2 cup (4 oz) | 1 cup (8 oz) |
| Sugar | 1/2 cup (3.5 oz) | 1 cup (7 oz) |
| Eggs | 2 | 4 |
| Water | 2 Tbsp (1 oz) | 1/4 cup (2 oz) |
| Optional: Lemon Buttercream & Honey Drizzle |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add butter and sugar into mixing bowl. |
| 3 | Cream together on medium speed* for 2 minutes. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Add eggs into mixing bowl. Blend on low speed** for 1 minute. |
| 6 | Stop mixer. Scrape bowl and paddle. |
| 7 | Add Sweet Cornbread & Muffin Mix and water into mixing bowl. |
| 8 | Blend on low speed** for 1 more minute or until mix comes together to form a dough. |
| 9 | Scale onto greased or paper-lined pan. |
| 10 | Bake according to the table below. |
| 11 | Optional: Pipe lemon buttercream and drizzle honey on cooled cookies. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #40 scoop (1.1 oz) | 325°F for 8 – 10 minutes | 375°F for 10 – 12 minutes | 92 |
Baking time may vary depending on the oven and oven load.
*Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
**Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.