Cornbread
Cook Time: 20 Min.
Serving Size: 1 (2x 3) sq Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: eggs, soy, wheat, milk
Calories: 200 Kcal
Carbohydrates: 31 g
Protein: 5 g
Total Fat: 7 g
Calcium: 50 mg
Sodium: 350 mg
Ingredients
10 Servings
Cornmeal, Yellow 1 1/8 cup
Flour, All Purpose 1 1/8 cup
Baking, Powder 1 1/4 tsp
Baking, Soda 1/2 tsp
Sugar, Granulated Bulk 1/3 Cup
Salt, Iodized 3/4 tsp
Egg, Liquid 1/2 Cup
Milk, Buttermilk Bulk 3/4 Cup
Margarine, Solids 1/4 Cup
25 Servings
Cornmeal, Yellow 2 2/3 cup
Flour, All Purpose 2 2/3 cup
Baking, Powder 1 Tbsp
Baking, Soda 1 tsp
Sugar, Granulated Bulk 3/4 Cup
Salt, Iodized 2 tsp
Egg, Liquid 1 1/8 Cup
Milk, Buttermilk Bulk 1 3/4 Cup
Margarine, Solids 2/3 Cup
50 Servings
Cornmeal, Yellow 1 1/4 Qt
Flour, All Purpose 1 1/4 Qt
Baking, Powder 2 Tbsp
Baking, Soda 2 tsp
Sugar, Granulated Bulk 1 1/2 Cup
Salt, Iodized 1 Tbsp 1 tsp
Egg, Liquid 2 1/3 Cup
Milk, Buttermilk Bulk 3 2/3 Cup
Margarine, Solids 1 1/3 Cup
100 Servings
Cornmeal, Yellow 2 3/4 Qt
Flour, All Purpose 2 3/4 Qt
Baking, Powder 1/4 cup
Baking, Soda 1 Tbsp 1 tsp
Sugar, Granulated Bulk 3 Cup
Salt, Iodized 2 Tbsp 2 tsp
Egg, Liquid 1 1/8 QT
Milk, Buttermilk Bulk 1 3/4 Cup
Margarine, Solids 2 2/3 Cup
Instructions
Wash hands before beginning to prepare & sanitize surfaces and equipment.
Combine dry Ingredients in mixer bowl with a whisk.
Combine Eggs, Buttermilk & Butter with a whisk. Add to dry Ingredients, stir just until combined.
Grease pan(s) and heat in oven 4 mins. Add Batter to hot pan(s). Spread it evenly and Bake at 350F for 15-25 mins, or until top is pale golden and the sides begin to pull away from the edges of the pans.
Let Cornbread cool for 5 mins, then turn it out and cool completely.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Print Recipe Here