Sweet Blueberry Cornbread made with “JIFFY” Sweet Cornbread and Muffin Mix.
| INGREDIENT | 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. | 7 | Remove bowl from mixer stand. |
| 2 | Pour water into mixing bowl. | 8 | Add roughly three-quarters of the blueberries into mixing bowl. |
| 3 | Add Sweet Cornbread and Muffin Mix. | 9 | Using a rubber spatula, fold the blueberries into batter. |
| 4 | Blend on low speed* for 1 minute. | 10 | Scale into greased or paper-lined pan. |
| 5 | Stop mixer. Scrape bowl and paddle. | 11 | Scatter remaining blueberries across top of batter. |
| 6 | Blend on low speed* for 1 more minute. | 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. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
