| 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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