| 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). |
|
|
