Sweet Cornbread Pudding made with “JIFFY” Sweet Cornbread and Muffin Mix.
| INGREDIENT | 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 | |||
|---|---|---|---|
| 1 | Prepare cornbread according to bag instructions or use leftover “JIFFY” Sweet Cornbread. | 6 | Place 1 oz chopped berries onto cornbread cubes. |
| 2 | Cut cooled or leftover cornbread into 1” cubes. | 7 | Pour custard over layers to cover the cornbread cubes. |
| 3 | For Custard Base: Combine milk, eggs, and brown sugar with a whisk. Set aside. | 8 | Repeat process until all cornbread is used up or desired number of cavities have been filled. |
| 4 | In pan cavity, place 1 oz chopped berries into bottom of greased muffin pan. | 9 | Bake according to the table below. |
| 5 | Top berries with 1.5 oz cornbread cubes. | 10 | 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. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
