Cornbread (2 oz. eq.)

Meal Component Contribution:
2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 100 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 in large bowl.
2.	Melt margarine and add with water, eggs, and milk to the mixer bowl. Stir to blend.
3.	Add dry mixture to the liquids. 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 or until golden brown.
7.	Cut pans 5 X 10 (50 pieces per pan).
8.	Portion 1 piece per serving. Each portion provides 2 oz. eq. whole grains.

Use commodity products when available.

Calories

205

Carbohydrates

35.54 g

Dietary Fiber

2.40 g

Protein

6.09 g

Sodium

869.55 mg

Total Fat

4.89 g

Sat. Fat

1.82 g

Trans Fat

0.00 g

1.	Cutting the Cornbread 5 x 10