Cornbread (1 oz. eq.)

Meal Component Contribution:
1 oz. eq. whole grain
Number of Portions: 200 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 200 SERVINGS)
Flour, All Purpose, Enriched, #358	3 quart(s) + 1 pint(s)
Cornmeal, WRG, #361	1 gallon(s)
Baking Powder, Double Acting, #363	1 cup(s)
Salt, Table, #343	1/2 cup(s)
Sugar, Granulated, #404	2 1/2 cup(s)
Milk, Dry, Nonfat Powder, #376	2 2/3 cup(s)
Margarine, Bulk, #119	2 cup(s)
Eggs, Whole, Liquid, Frozen, #115	2 1/2 cup(s)
Water, Municipal, Mississippi	2 quart(s) + 1 pint(s)
Milk, White, Fat Free (Skim) 1/2 pint, #7	6 cup(s)

1.	Mix dry ingredients.
2.	Melt margarine. Add melted margarine, eggs, water, and milk to the mixer bowl and stir to blend.
3.	Add dry ingredient mixture to the liquids in the mixer bowl. Mix on low speed. (Do not overmix or cornbread will be tough and rubbery.)
4.	Spray two sheet pans (18" x 26" x 1") with pan release spray.
5.	Pour 1 gallon (4 quarts) into each sprayed sheet pan.
6.	Bake at 375 degrees F for 15 minutes.
7.	Cut pans 10 X 10 (100 pieces per pan).
8.	Portion 1 piece per serving. Each portion provides 1 oz. eq. whole grain.

Use commodity products when available.

Calories

103

Carbohydrates

17.77 g

Dietary Fiber

1.20 g

Protein

3.05 g

Sodium

434.77 mg

Total Fat

2.44 g

Sat. Fat

0.91 g

Trans Fat

0.00 g

1.	One serving of 1 oz. eq. Cornbread