Source: MRS 2020
MRS: 1307 — Grains (1300s)

Mexican Cornbread

Meal Component Contribution:
1½ oz. eq. whole grains
Number of Portions: 70  Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service
Whole Grains
  •  Whole Grains

INGREDIENT
MEASURE (FOR 70 SERVINGS)
Cornmeal, WRG, #2006
2  pound(s) + 4  ounce(s)
Flour, All Purpose, Enriched, #2011
2  pound(s) + 4  ounce(s)
Baking Powder, Double Acting, #2000
3 1/2 ounce(s)
Sugar, Granulated, #2027
1 1/4 cup(s)
Salt, Table, #2219
1  tablespoon(s)
Corn, Yellow, Canned, Cream Style, #10 Can, #2808
1 3/4 cup(s)
Eggs, Whole, Fresh, #1318
10  egg(s)
Milk, Reduced Fat, 2% Milkfat, Bulk
1 1/2 cup(s)
Oil, Vegetable, #2507
3/4 cup(s)
Cheese, American, Grated/Shredded, #1307
12  ounce(s)
Jalapenos, Peppers, Nacho, Sliced, #2810
1/2 cup(s)
Onions, Frozen, Diced, #1610
2 1/2 cup(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
DIRECTIONS

1.

Blend cornmeal, flour, baking powder, sugar, and salt in mixer for 1 minute on low speed.

2.

Mix corn, eggs, milk, oil, cheese, onions, and peppers. Add to dry ingredients and blend for 30 seconds on low speed. Beat on medium speed only until dry ingredients are moistened, 2-3 minutes. DO NOT OVERMIX. Batter will be lumpy.

3.

For 70 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.

4.

Bake until lightly browned:

Conventional Oven:  400° F for 30 - 35 minutes.
Convection Oven: 350°F for 20 - 25 minutes.

5.

For 70 servings, cut full-size sheet pan 7 x 10 (70 pieces per pan).

6.

Transfer to steamtable pans for service.
Portion 1 piece per serving. Each portion provides  1½ 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
180
Carbohydrates
28.10 g
Dietary Fiber
2.13 g
Protein
5.40 g
Sodium
374.00 mg
Total Fat
5.39 g
Sat. Fat
1.60 g
Trans Fat
0.00 g


Illustrated Presentation of Mexican Cornbread
1.

Cutting cornbread for service

2.

1 serving of Mexican Cornbread