Purée Cornbread

Recipe

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20 Servings #16 scoop or loaf

Rubicon Purée Cornbread Mix: 3 cups (420g)

Tap water: 3 1/2 cups

Rubicon Grilled Toast Coloring Mix*: 1T

*Only needed for baked cornbread loaf

Purée Cornbread Scoop Preparation

1. Add cornbread mix to mixing bowl and slowly whisk in the water until well blended. 

2. Transfer to a servings pan and serve using a #16 scoop. Can be served at room temperature or heated and served warm. 


Purée Baked Cornbread Loaf Preparation

1. Spray 1/3 steam table pan liberally with food release. Coat the bottom and sides of the pan with grilled toast coloring mix. 

2. In a bowl, combine the cornbread mix and water. 

3. Immediately pour into prepared pan and spread evenly. Let sit 5 minutes. 

4. Run a knife around the edge of the pan and turn over onto baking sheet. Cornbread will release from the pan. 

5. Slice the cornbread 3 by 4 cuts. Brush with optional melted butter and serve. 


Notes

  • HACCP Suggestions: Up to 4 hours room temperature. Up to 72 hours under refrigeration.

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