MEASURE (FOR 60 SERVINGS)
Cornmeal, WRG, #2006
2 quarts + 1 cup
Flour, All Purpose, Enriched, #2011
Baking Powder, Double Acting, #2000
Sugar, Granulated, #2027
1 1/4 cups
Salt, Table, #2219
Corn, Yellow, Canned, Cream Style, #10 Can, #2808
1 3/4 cups
Eggs, Whole, Fresh, #1318
Milk, Reduced Fat, 2% Milkfat, Bulk
Oil, Vegetable, #2507
Cheese, American, Grated/Shredded, #1306
Peppers, Jalapeño, Sliced, #2810
Onions, Frozen, Diced, #1610
2 1/2 cups
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Blend the cornmeal, flour, baking powder, sugar, and salt in a mixer for 1 minute on low speed.
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.
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.
Bake until lightly browned:
For 60 servings, cut full-size sheet pan 6 x 10 (60 pieces per pan).
Transfer to steamtable pans for service.
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 Mexican Cornbread
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.