Cornbread Recipe

Cornbread Dry Mix Ingredients

Description: A shelf-stable dry mix that can be bulk prepped for quick and easy cornbread. See next page for wet ingredients.

Directions

15 oz. whole wheat flour

1.Add all ingredients to a mixing bowl and whisk together.

15 oz. cornmeal

2.Store all ingredients in a lidded container. Label the container.

6 oz. sugar 2 tablespoons baking powder

Up to 7 bathces can fit in a 22 qt. container.

2 teaspoons baking soda 1 teaspoon salt

Source: Cady Molloy, FSD at Dartmouth Public Schools in Massachussetts

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Cornbread Servings: 32

Ingredients

Description: A golden, lightly sweet quick bread with a tender crumb, baked fresh for a warm and satisfying side.

Directions

1 qt. canned corn

1.Preheat oven to 350°F.

1 ½ cups canola oil

2.Thoroughly spray 4 inch hotel pans with pan spray. You will

1 cup soy milk ½ cup water 3 tablespoons apple cider vinegar 1 batch cornbread dry mix (pg. 21)

need 1 pan per batch.

3.Use a digital scale to weigh out dry mix in a large mixing bowl.

4.Drain canned corn, do not rinse. Use an immersion blender to blend canned corn until it is smooth.

5.In a large mixing bowl add all wet ingredients: corn, oil, milk, water and apple cider vinegar. Whisk together.

6.Add the wet ingredients to the dry ingredients.

7.Use a rubber spatula to gently mix together. Do not over mix, but make sure all of the dry mix is absorbed in the batter.

8.Bake cornbread for 50 minutes.

9.Remove from oven and let cool.

Serving Information: Portion each pan into 32 pieces (4x8). One piece per serving.

Nutrition & Crediting Nutrition: Calories: 230| Total Fat: 11g | Saturated Fat: 1g | Carbohydrate: 28g | Fiber: 2.5g | Total Sugar: 6g | Protein: 3g | Sodium: 230mg Crediting: 1.5 oz. Equivalent Grains

Source: Cady Molloy, FSD at Dartmouth Public Schools in Massachussetts

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