MEASURE (FOR 100 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) cup(s)
Milk, Dry, Nonfat Powder, #2019
2 2/3 cup(s) 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 in large bowl.
Melt margarine and add with water, eggs, and milk to the mixer bowl. Stir to blend.
Add dry mixture to the liquids. 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 or until golden brown.
Cut pans 5 x 10 (50 pieces per pan).
Portion 1 piece per serving. Each portion provides 2 oz. eq. whole grains.
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.
Cutting cornbread for service
1 serving of Cornbread (2 oz. eq.)
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