MEASURE (FOR 200 SERVINGS)
Flour, All Purpose, Enriched, #2011
3 quart(s) + 1 pint(s)
Cornmeal, WRG, #2006
Baking Powder, Double Acting, #2000
Salt, Table, #2219
Sugar, Granulated, #2027
2 1/2 cup(s)
Milk, Dry, Nonfat Powder, #2019
2 2/3 cup(s)
Margarine, Bulk, #1319
Eggs, Whole, Fresh, #1318
Water, Municipal, Mississippi
2 quart(s) + 1 pint(s)
Milk, White, Fat Free (Skim) 1/2 pint
1 quart(s) + 2 cup(s)
Mix dry ingredients.
Melt margarine. Add melted margarine, eggs, water, and milk to the mixer bowl and stir to blend.
Add dry ingredient mixture to the liquids in the mixer bowl. Mix on low speed. (Do not overmix or cornbread will be tough and rubbery.)
Spray two sheet pans (18" x 26" x 1") with pan release spray.
Pour 1 gallon (4 quarts) into each sprayed sheet pan.
Bake at 375 degrees F for 15 minutes.
Cut pans 10 X 10 (100 pieces per pan).
Portion 1 piece per serving. Each portion provides 1 oz. eq. whole grain.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Quick Breads" provides seasoning and serving ideas for breads.
Cornbread can either be cut for rectangle or triangle servings
1 serving of Cornbread (1 oz. eq.)
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