3 3/4 qt WATER
4 1/2 lb –
15 EGGS SHELL
12 oz MILK; DRY NON-FAT L HEAT
3 1/2 lb FLOUR GEN PURPOSE 10LB
1 c SUGAR; GRANULATED 10 LB
3 c SHORTENING; 3LB
3/4 c BAKING POWDER
1 1/2 oz SALT TABLE 5LB
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F. OVEN
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; MIX AT MEDIUM 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.
NOTE: 1. IN STEP 1, OMIT SUGAR IF SOUTHERN-STYLE CORN BREAD IS DESIRED.
NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 20
MINUTES OR UNTIL DONE ON LOW FAN WITH OPEN VENT.
Recipe Number: D01400
SERVING SIZE: 1 PIECE
From the Army
Yields
100 Servings