Cornbread, with Chilies

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	2.16 oz	Elementary	N/A	Elementary	N/A
Secondary	2.16 oz	Secondary	N/A	Secondary	N/A

Recipe Total Yield
Weight	3.25 lb
Items	24

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary		1
Secondary		1

Pull Ticket Print Download PDF Export Spreadsheet

Ingredients	As Purchased	Prepped by Weight	Prepped by Volume
Milk, 1 %	1 C, 10 Tbsp	13.6 oz	1 C, 10 Tbsp
Egg, Liquid	5.8 oz	5.8 oz	12 Tbsp
Butter, Unsalted	5.5 oz	5.5 oz	10 Tbsp, 1.68 tsp
Sugar, Light Brown	7 oz	7 oz	1 C
Flour, All Purpose	9.5 oz	9.5 oz	1 C, 10.56 Tbsp
Corn Meal, Yellow	8.5 oz	8.5 oz	1 C, 8 Tbsp
Baking Powder	1.1 oz	1.1 oz	1 Tbsp, 1 tsp
Salt, Kosher	0.2 oz	0.2 oz	1 tsp
Pepper, Diced Chile (El Pasado)	4.5 oz	4.5 oz	8 Tbsp

Preheat oven to 400F degrees.
In a mixer, cream butter and sugar together with paddle attachment.
Scrape down the sides of the mixer bowl.
Combine dry ingredients.
Combine eggs and milk.
On slow speed add 1/3 egg mixture and then 1/3 dry mixture - alternate back and forth between the two mixtures - scraping the sides between additions.
Increase speed to medium and mix for two minutes.
Let rest 1 minute.
Add diced chilies. Mix for 3 minutes.
Grease a 1/2 sheetpan.
Pour in 3.25 lbs batter.
Place in oven and bake for 7 minutes.
Rotate pan and bake and additional 2 minutes or until golden brown.
Let rest at room temperature. Portion and serve or store according to HACCP SOP.