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Mexican Cornbread (Enriched)
2 oz. eq. enriched grains
Number of Portions: 60 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
- Enriched Grain
INGREDIENT | MEASURE (FOR 60 SERVINGS) |
|---|---|
Cornmeal, Enriched, #2006 | 2 quarts + 1 cup |
Flour, All Purpose, Enriched, #2011 | 2 quarts |
Baking Powder, Double Acting, #2000 | 1/2 cup |
Sugar, Granulated, #2027 | 1 1/4 cups |
Salt, Table, #2723 | 1 tablespoon |
Corn, Yellow, Canned, Cream Style, #10 Can, #2808 | 1 3/4 cups |
Eggs, Whole, Fresh, #1318 | 10 eggs |
Milk, Reduced Fat, 2% Milkfat, Bulk | 2 quarts |
Oil, Vegetable, #2507 | 3/4 cups |
Cheese, American, Grated/Shredded, #1306 | 12 ounces |
Peppers, Jalapeño, Sliced, #2810 | 1/2 cup |
Onions, Frozen, Diced, #1610 | 2 1/2 cups |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
DIRECTIONS
1. | Blend the cornmeal, flour, baking powder, sugar, and salt in a mixer for 1 minute on low speed. |
2. | Mix the corn, eggs, milk, oil, cheese, onions, and jalapeños. Add the mixture to the dry ingredients and blend for 30 seconds on low speed. Beat the mixture on medium speed, only until the dry ingredients are moistened, 2-3 minutes. DO NOT OVERMIX OR THE CORNBREAD WILL BE TOUGH AND RUBBERY. The batter will be lumpy. |
3. | For 60 servings, pour 5 quarts of batter into 1 full size sheet pan (18" x 26" x 1"), which has been sprayed with pan release spray or lined with parchment paper. |
4. | Bake until lightly browned:
|
5. | For 60 servings, cut full-size sheet pan 6 x 10 (60 pieces per pan). Transfer to steamtable pans for service. |
6. | Portion 1 piece per serving. Each portion provides 2 oz. eq. enriched 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 Mexican Cornbread (Enriched)
| 1. | _300_200_int_c1.jpg) Cutting cornbread for service | 2. | _300_200_int_c1.jpg) 1 serving of Mexican Cornbread |