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    • Puree
      • Purée Bread
      • Purée Bread Supplement
      • Purée Cornbread
      • Purée Pasta
      • Purée Rice
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      • Purée Protein Shaping Mix
    • Pasta
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      • Alfredo
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  • Home
  • Puree
    • Purée Bread
    • Purée Bread Supplement
    • Purée Cornbread
    • Purée Pasta
    • Purée Rice
    • Purée Corn
    • Purée Bacon
    • Purée Sausage
    • Purée Protein Shaping Mix
  • Pasta
    • Macaroni and Cheese
    • Alfredo
  • Resources
    • Training Videos
    • IDDSI
    • Menu Recipes
    • Product Specifications
  • How to Order
  • About

Purée Cornbread

High in calories. Baked finish. IDDSI safe texture.

Rubicon's purée cornbread is great tasting, provides 70 calories per serving and allows for versatility in your purée meals. Preparation is simple and can be done in advance for easily reheating and serving at a later time. Our purée cornbread can be plated as a scoop or shaped as a baked loaf or muffin. One purée cornbread loaf serves 20 portions.

Purée Cornbread Recipe (PDF)

Designed with IDDSI in mind.

Our purée products and recipes meet the International Dysphagia Diet Standardisation Initiative (IDDSI) best practices guidelines for food texture safety for levels 4 and 5 purée diets.

Purée cornbread scoop IDDSI.
Shaped purée cornbread square. IDDSI baked purée cornbread loaf.

Baked Purée Cornbread Loaf Recipe - IDDSI

1 minute 40 seconds

Watch our shaped purée cornbread loaf recipe followed by an IDDSI Fork Pressure Test and Spoon Tilt Test.

Purée Cornbread Recipe

20 Servings #16 scoop or loaf

Rubicon Purée Cornbread Mix: 3 cups (420g)

Hot water (170-185ºF): 3 3/4 cups

Oil or liquid butter: 6T

Rubicon Grilled Toast Coloring Mix: 2T, only needed for baked cornbread loaf


Purée Cornbread Scoop Preparation

1. Add purée cornbread mix to mixing bowl and oil or liquid butter to the mix.

2. Whisk in hot water until well combined.

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


Shaped Purée Baked Cornbread Loaf Preparation

1. Spray 1/4 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 purée 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. Purée cornbread will release from the pan. 

5. Slice the purée cornbread 1 by 9 cuts. Brush with optional melted butter and serve. 


Notes

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

Product Specifications

Our purée cornbread is a dry mix packaged in a 9.25 lb. case. Portions per case are 192 16# scoops. View our specification sheet below for all product details and and nutritional information. 

Product specifications (PDF)

How to Get Started

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Interested in samples?

Interested in samples?

Samples are available for all products. Contact us to request a sample kit.

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Rubicon Foods

7320 East 86th Street, Suite 400, Indianapolis, IN 46256

800.549.2808

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