Corn Bread D.Breads and Sweet Doughs No.014
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 425 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 3LB 8OZ| 3.50 Qrt | 1. Blend flour, cornmeal, milk, |
|Cornmeal | 4LB 8OZ| 3.00 Qrt | sugar, baking powder, and salt |
|Milk, Non Fat, Dry, | 12OZ| 2.50 Cup | in mixer bowl. |
|Milk Powder | | | |
|Sugar, Extra Fine Gr| 8OZ| 1.00 Cup | |
|anulated | | | |
|Baking Powder | 5OZ| 0.75 Cup | |
|Salt | 3OZ| 4.67 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 8OZ| 3.00 Cup | 2. Combine eggs and water; add to |
|Fresh | | | ingredients in mixer bowl. |
|Cold Water | 7LB 8OZ| 3.75 Qrt | Blend at low speed about 1 |
| | | | minute. Scrape down bowl. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 8OZ| 3.00 Cup | 3. Add shortening; mix at medium |
|ed | | | speed until blended. |
| | | | 4. Pour about 1 gal (10 lb) |
| | | | batter into each well-greased |
| | | | pan. |
| | | | 5. Bake 20 to 25 minutes or until |
| | | | done. |
| | | | 6. Cool; cut 6 by 9. |
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NOTE: 1. In Step 1, omit sugar if southern-style corn bread is
desired.
VARIATION
1. CORN MUFFINS: follow Steps 1 thru 3. In Step 4 grease 10-
12 cup muffin pans. Fill each cup 2/3 full (1-No. 16 scoop)
In Step 5, bake 15 to 20 minutes or until done. Omit Step
6. YIELD: 120 Muffins. RECOMMENDED PORTION SIZE: 2
Muffins.
2. HUSH PUPPIES: In Step 1 omit sugar. In Step 2 decrease
water to 5 lb 8 oz (2 3/4 qt); add 2 lb (1 1/2 qt) finely
chopped onions (2 lb 4 oz A.P.) and 1 1/3 tbsp black or
white pepper. Follow Steps 3. Omit Steps 4 thru 6. Drop
cont'd see variation 3.
3. batter by rounded tablespoon (l-N0.40 scoop) into deep
fat (360`F.); fry about 3 minutes. Drain on absorbent
paper. YIELD: 300 Hush Puppies.
EACH PORTION: 3 Hush Puppies.