Mexican Cornbread

Meal Component Contribution:
1 1/2 oz. eq. whole grains
Number of Portions: 85 Size of Portion: 1 piece
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 85 SERVINGS)
Cornmeal, WRG, #361	2 1/2 pound(s)
Flour, All Purpose, Enriched, #358	2 1/2 pound(s)
Baking Powder, Double Acting, #363	4 ounce(s)
Sugar, Granulated, #404	1 1/2 cup(s)
Salt, Table, #343	1 teaspoon(s)
Corn, Yellow, Canned, Cream Style, #10 Can, #255	2 cup(s)
Eggs, Whole, Liquid, Frozen, #115	3 cup(s)
Milk, Reduced Fat, 2% Milkfat, Bulk	7 cup(s)
Oil, Liquid for Fryer, #396	3/4 cup(s)
Cheese, American, Grated/Shredded, #60	3/4 pound(s)
Jalapenos, Peppers, Nacho, Sliced, #204	1/2 cup(s)
Onions, Frozen, Chopped, #72	3 cup(s)
Pan Release Spray, Vegetable Oil, #395	1 gram(s)

1.	Blend cornmeal, flour, baking powder, sugar, and salt in mixer for 1 minute on low speed.
2.	Mix corn, eggs, milk, oil, cheese, onions, and peppers. Add to dry ingredients and blend for 30 seconds on low speed. Beat on medium speed only until dry ingredients are moistened, 2-3 minutes. DO NOT OVERMIX. Batter will be lumpy.
3.	For 70 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.
4.	Bake until lightly browned: Conventional Oven: 400° F for 30-35 minutes. Convection Oven: 350°F for 20-25 minutes.
5.	For 70 servings, cut full-size sheet pan 7x10 (70 pieces per pan).
6.	Transfer to steamtable pans for service. Portion 1 piece per serving. Each portion provides 1 1/2 oz. eq. whole grains.

Use commodity products when available.

Calories

170

Carbohydrates

26.76 g

Dietary Fiber

1.96 g

Protein

5.43 g

Sodium

281.27 mg

Total Fat

4.93 g

Sat. Fat

1.56 g

Trans Fat

0.00 g