Pureed Cornbread

IDDSI 4 5 6 7 pureed cornbread

Enjoy a classic comfort side dish that meets IDDSI Levels 4-7.


1 Serving 6 Serving 12 Serving
Suggested pan size Muffin pan or individual dish Muffin pan or 8×8″ square pan Muffin pan or 2 – 8×8″ square pan
Cornmeal 1 tbsp 1/3 cup + 1 tbsp 3/4 cup
Water 1/2 cup 3 cups 6 cups (1 1/2 quarts)
THICK & EASY® Texture Modified Bread and Dessert Mix
Item: 118519
2 tbsp 3/4 cup 1 1/2 cups
Water 1/4 cup 1 1/2 cups 3 cups
Butter, melted 1 tsp 2 tbsp 1/4 cup
Sugar 1/4 tsp 1 1/2 tsp 1 tbsp


Cooked Cornmeal

  1. Divide the water and bring half to a boil.
  2. Combine cornmeal with second half of water and add to boiling water; stir well.
  3. Bring mixture to a boil and cook until cornmeal is softened and mixture is thick, stirring occasionally.
  4. Set aside and cool slightly.


  1. Combine THICK & EASY® Pureed Bread & Dessert Mix with water and stir until mixture begins to thicken.
  2. Add cooked cornmeal to bread and stir to combine. Add butter and sugar and stir well. Portion or spread into pans and allow to cool and set for 10 minutes before serving.
  3. Serve with honey or softened butter, if desired.

Recipe Notes

  • For corn muffins, portion one #16 scoop (about 1/4 cup) per muffin cup.
  • Portion 2 corn muffins per serving.
  • For squares or slices, spread pureed cornbread into a pan and cut into squares or slices for service. One portion is about 1/2 cup per serving.

Nutrition Information

Serving Size: 2 – #16 scoops (about 1/2 cup)

Calories: 130

Total Fat: 5g

Saturated Fat: 3g

Cholesterol: 10mg

Sodium: 135mg

Total Carb: 18g

Dietary Fiber: <1g

Total Sugars: 4g

Added Sugars: 1g

Protein: 3g

Vitamin D: 0% DV

Calcium: 4% DV

Iron: 0% DV

Potassium: 2% DV