| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER |
| 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 |
INSTRUCTIONS
4 1/2 lb - 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 Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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