Purée Cornbread



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. 


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

Have questions or interested in receiving samples?

Contact Us

Receive our newest recipes.

Sign up to receive new recipes, products and promotions. You can unsubscribe at any time.