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Cornbread (2 oz. eq.)
2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Flour, All Purpose, Enriched, #2011 | 3 quart(s) + 1 pint(s) |
Cornmeal, WRG, #2006 | 1 gallon(s) |
Baking Powder, Double Acting, #2000 | 1 cup(s) |
Salt, Table, #2219 | 1/4 cup(s) |
Sugar, Granulated, #2027 | 2 1/2 cup(s) cup(s) |
Milk, Dry, Nonfat Powder, #2019 | 2 2/3 cup(s) cup(s) |
Margarine, Bulk, #1319 | 2 cup(s) |
Eggs, Whole, Fresh, #1318 | 10 cup(s) |
Water, Municipal, Mississippi | 2 quart(s) + 1 pint(s) |
Milk, White, Fat Free (Skim) 1/2 pint | 1 quart(s) + 2 cup(s) |
DIRECTIONS
1. | Mix dry ingredients in large bowl. |
2. | Melt margarine and add with water, eggs, and milk to the mixer bowl. Stir to blend. |
3. | Add dry mixture to the liquids. Mix on low speed. (Do not overmix or cornbread will be tough and rubbery.) |
4. | Spray two sheet pans (18" x 26" x 1") with pan release spray. |
5. | Pour 1 gallon (4 quarts) into each sprayed sheet pan. |
6. | Bake at 375 degrees F for 15 minutes or until golden brown. |
7. | Cut pans 5 x 10 (50 pieces per pan). |
8. | Portion 1 piece per serving. Each portion provides 2 oz. eq. whole grains. |
Production Notes
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.
Nutrients Per Serving
Illustrated Presentation of Cornbread (2 oz. eq.)
| 1. | _300_200_int_c1.jpg) Cutting cornbread for service | 2. | _300_200_int_c1.jpg) 1 serving of Cornbread (2 oz. eq.) |