North Dakota Adult Nutrition

View Original

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

  1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

  2. Combine dry Ingredients in mixer bowl with a whisk.

  3. Combine Eggs, Buttermilk & Butter with a whisk. Add to dry Ingredients, stir just until combined.

  4. 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.

  5. Let Cornbread cool for 5 mins, then turn it out and cool completely.

  6. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  7. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    Print Recipe Here