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Jalapeno Corn Bread
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 014 03
JALAPENO CORN BREAD
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
224 cal
30 g
5g
9g
33 mg
391 mg
143 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
CORN,CANNED,WHOLE KERNEL,DRAINED
11-5/8 oz
2 cup
8 oz
2 cup
CHEESE,CHEDDAR,GRATED
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED
2-3/8 oz
1/2 cup
ONIONS,FRESH,GRATED
1-3/8 oz
1/4 cup 1/3 tbsp
1-5/8 oz
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
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 shortening, drained corn, cheese, drained jalapeno peppers, and onions to mixture. Blend only until ingredients are distributed
throughout mixture.
4 Lightly spray each pan with non-stick cooking spray. Pour 4-3/4 quarts batter into each pan.
5 Bake for 30 minutes at 425 F. or at 375 F. in a convection oven 20 minutes or until done on low fan, open vent.
6 Cool, cut 6 by 9.



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Jalapeno Corn Bread

Yield: 100 Portion: 1 Piece
Calories: 224 cal
Carbohydrates: 30 g
Protein: 5g
Fat: 9g
Cholesterol: 33 mg
Sodium: 391 mg
Calcium: 143 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
CORN,CANNED,WHOLE KERNEL,DRAINED 11-5/8 oz 2 cup
CHEESE,CHEDDAR,GRATED 8 oz 2 cup
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED 2-3/8 oz 1/2 cup
ONIONS,FRESH,GRATED 1-3/8 oz 1/4 cup 1/3 tbsp 1-5/8 oz
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 shortening, drained corn, cheese, drained jalapeno peppers, and onions to mixture. Blend only until ingredients are distributed
throughout mixture.
4 Lightly spray each pan with non-stick cooking spray. Pour 4-3/4 quarts batter into each pan.
5 Bake for 30 minutes at 425 F. or at 375 F. in a convection oven 20 minutes or until done on low fan, open vent.
6 Cool, cut 6 by 9.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/jalapeno_corn_bread.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence