Cornbread, with Chilies

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary2.16 ozElementaryN/AElementaryN/A
Secondary2.16 ozSecondaryN/ASecondaryN/A
Recipe Total Yield
Weight3.25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Milk, 1 %1 C, 10 Tbsp13.6 oz1 C, 10 Tbsp
Egg, Liquid5.8 oz5.8 oz12 Tbsp
Butter, Unsalted5.5 oz5.5 oz10 Tbsp, 1.68 tsp
Sugar, Light Brown7 oz7 oz1 C
Flour, All Purpose9.5 oz9.5 oz1 C, 10.56 Tbsp
Corn Meal, Yellow8.5 oz8.5 oz1 C, 8 Tbsp
Baking Powder1.1 oz1.1 oz1 Tbsp, 1 tsp
Salt, Kosher0.2 oz0.2 oz1 tsp
Pepper, Diced Chile (El Pasado)4.5 oz4.5 oz8 Tbsp


  1. Preheat oven to 400F degrees.
  2. In a mixer, cream butter and sugar together with paddle attachment.
  3. Scrape down the sides of the mixer bowl.
  4. Combine dry ingredients.
  5. Combine eggs and milk.
  6. 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.
  7. Increase speed to medium and mix for two minutes.
  8. Let rest 1 minute.
  9. Add diced chilies. Mix for 3 minutes.
  10. Grease a 1/2 sheetpan.
  11. Pour in 3.25 lbs batter.
  12. Place in oven and bake for 7 minutes.
  13. Rotate pan and bake and additional 2 minutes or until golden brown.
  14. Let rest at room temperature. Portion and serve or store according to HACCP SOP.

Serving Guidelines

Type of Pans Needed:Sheet Pan
Number of Pans Needed:1
Weight Per Pan:3.25 lb
Items Per Pan:24
Elementary Portions Per Pan:24
Secondary Portions Per Pan:24
Elementary Serving Utensil:Spatula
Secondary Serving Utensil:Spatula
Elementary Cost per Serving:$0.11
Secondary Cost per Serving:$0.11