Source: U.S. Department of Defence
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Corn Bread
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 014 00
CORN BREAD
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
212 cal
30 g
5g
8g
30 mg
359 mg
127 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
3-7/8 lbs
3 qts 2 cup
CORN MEAL
3-2/3 lbs
3 qts
MILK,NONFAT,DRY
6 oz
2-1/2 cup
SUGAR,GRANULATED
7 oz
1 cup
BAKING POWDER
5-7/8 oz
3/4 cup
SALT
1-1/2 oz
2-1/3 tbsp
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-7/8 cup
WATER
7-7/8 lbs
3 qts 3 cup
OIL,SALAD
1-1/2 lbs
3 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Blend flour, cornmeal, milk, sugar, baking powder, and salt in mixer bowl.
2
Combine eggs and water; add to ingredients in mixer bowl. Blend at low speed about 1 minute. Scrape down bowl.
3
Add oil; mix at medium speed until blended.
4
Lightly spray each pan with non-stick cooking spray. Pour 1 gallon of batter into each pan.
5
Using a convection oven, bake at 375 F. for 20 minutes or until done on low fan, open vent.
6
Cool; cut into 6 by 9.
Notes
1 In step 1, omit sugar if southern-style cornbread is desired.
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|
| Yield: 100 | Portion: 1 Piece |
| Calories: | 212 cal |
| Carbohydrates: | 30 g |
| Protein: | 5g |
| Fat: | 8g |
| Cholesterol: | 30 mg |
| Sodium: | 359 mg |
| Calcium: | 127 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 3-7/8 lbs | 3 qts 2 cup | |
| CORN MEAL | 3-2/3 lbs | 3 qts | |
| MILK,NONFAT,DRY | 6 oz | 2-1/2 cup | |
| SUGAR,GRANULATED | 7 oz | 1 cup | |
| BAKING POWDER | 5-7/8 oz | 3/4 cup | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| EGGS,WHOLE,FROZEN | 1-1/2 lbs | 2-7/8 cup | |
| WATER | 7-7/8 lbs | 3 qts 3 cup | |
| OIL,SALAD | 1-1/2 lbs | 3 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Blend flour, cornmeal, milk, sugar, baking powder, and salt in mixer bowl. 2 Combine eggs and water; add to ingredients in mixer bowl. Blend at low speed about 1 minute. Scrape down bowl. 3 Add oil; mix at medium speed until blended. 4 Lightly spray each pan with non-stick cooking spray. Pour 1 gallon of batter into each pan. 5 Using a convection oven, bake at 375 F. for 20 minutes or until done on low fan, open vent. 6 Cool; cut into 6 by 9. Notes 1 In step 1, omit sugar if southern-style cornbread is desired. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence