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Jalapeno Cornbread

Recipe Submitted by: Bill Still
Revised: April 16, 2000

Categories: Breads>Beans and Grains
Yield: 4 gallons batter
(Full sheetpan= scale at 9 lbs.)
Ingredients Amount Method
Sugar
AP Flour
Corn Meal
Baking Powder
Salt
Whole Eggs
Canola Oil
Milk
Jalapeno Peppers, canned
Roasted Red Peppers
Kernel Corn, frozen
6 lbs.
8 lbs.
4 lbs.
10 oz.
3 oz.
3 qts.
2 qts.
2 qts.
6 oz.
4 oz.
5 lbs.
Process jalapenos and roasted red peppers in food processor.
Add all dry ingredients in mixer and mix on low speed for 1 minute.
Scrape bowl and add all liquid ingredients and mix on low speed for 5 minutes. Scrape bowl.
Add peppers and frozen corn and mix on low speed for 1 minute.
Remove from mixer and place into 3 gallon plastic containers. Label, date, and refrigerate.
TO BAKE:
Spray sheetpans thoroughly with pan spray.
Place sheetpan on pound scale and adjust for tare weight.
Pour mixture onto sheetpan and weigh out to 9 lbs.
Bake for 30 minutes in a 350° oven, until golden brown.Cut cornbread into portions 6 rows x 10 rows (60 portions per pan).

Chef's Tips:
Although this recipe is titled "Jalapeno" cornbread, it is not a "hot and spicy" version. If you want to kick it up a notch or two, add more jalapenos- or better yet is to use fresh.
 

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