Source: MRS 2020
MRS: 1301 — Grains (1300s)

Cornbread (2 oz. eq.)

Meal Component Contribution:
2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
Whole Grains
  •  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
Calories
205
Carbohydrates
35.52 g
Dietary Fiber
2.40 g
Protein
6.09 g
Sodium
586.00 mg
Total Fat
4.89 g
Sat. Fat
1.82 g
Trans Fat
0.00 g


Illustrated Presentation of Cornbread (2 oz. eq.)
1.

Cutting cornbread for service

2.

1 serving of Cornbread (2 oz. eq.)