School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.

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Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens. 
 

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Why Scratch Cooking?

School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.

Visit Overview
About Chef Ann Foundation
FAQ

Recipes & Menus

Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens. 
 

Visit Overview
What is Scratch Cooking?
Recipes
Raw Animal Proteins
Menu Development
Menu Cycles
Menu Templates

Management

Management is a general term for: fiscal management, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Visit Overview
Roadmap for the School Year
Fiscal Management
Emergency Resources
Human Resources
Staff Appreciation
Professional Development
Training Videos
School Food Institute
Healthy School Food Pathway
Central Kitchens
Facilities
HACCP
Assessment & Next Steps
Wellness Policy & Smart Snacks
Local Wellness Policy
Smart Snacks in Schools
Tools & Resources
SOPs

Procurement

Procurement is one of the most complex processes within food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

Visit Overview
Getting Started
The K-12 Food System
Values-Aligned Procurement
Examples of Values-Aligned Procurement
Tools & Resources

Marketing

Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to engaging students in cooking and menu design.

Visit Overview
Branding Your Program
District Communications
Social Media Toolkit
Partnerships
Posters & Signs

Lunchroom Education

Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!

Visit Overview
Tastings
Rainbow Days
Art Contests
Chef Demonstrations
Junior Chef Competitions
Farm to School
Volunteers & Interns

Fresh Food Initiatives

This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.

Visit Overview
Salad Bars
Best Practices
Assessment & Planning
Recipes & Layouts
Training & Operations
Tools & Resources
School Breakfast
Getting Started
Operations
Menu Development
Marketing
Tools & Resources
Sustainable Lunchrooms
Plant Forward
Plant Forward Recipes
Case Study
Waste Reduction
Tools & Resources

Apply for a Grant or Program

Our grants and programs help schools serve students fresher, healthier, and tastier meals.

Visit Overview
Get Schools Cooking
Salad Bars to Schools
Healthy School Food Pathway
Values-Aligned Purchasing Collectives
Starting From Scratch
Bulk Milk
Application Portal
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Blue Corn Cornbread 🥚

RECIPE DETAILS

Item ID: 1801420

Serving Size: 1 Piece (2 oz.)

HACCP Process Category:
#2 - Same Day Service

Food Category: Grains

Attributes: Vegetarian, Breads, Loaves, Rolls

Allergens: Eggs, Milk, Wheat

RECIPE DETAILS

Item ID: 1801420

Serving Size: 1 Piece (2 oz.)

HACCP Process Category:
#2 - Same Day Service

Food Category: Grains

Attributes: Vegetarian, Breads, Loaves, Rolls

Allergens: Eggs, Milk, Wheat

Ingredients

To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.

Ingredients list for this recipe is unavailable.

Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.

Instructions

Pre-Preparation

  1. Preheat oven to 400°F.

Preparation

  1. Whisk together milk and eggs. Set aside.
  2. In a mixer, cream together the butter and sugar.
  3. In a separate bowl, stir together salt, baking powder, flour, and cornmeal.
  4. While the mixer is on low, add the dry ingredients to the creamed butter and sugar, alternating with the milk/egg mixture.
  5. Portion 4.5 lb batter into each of the greased half sheet pans.
  6. Bake at 400°F for approximately 20 minutes, or until the internal temperature reaches 165°F.
  7. Cut each pan into 24 pieces.

Serving

Serving size: 1 piece (2 oz.)

Recipe Source: Chef Ann Foundation

   
 

We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.

Food Groups/Meal Patterns

Based on default serving size and measure.

Meal Pattern Amount Per Serving
Fruits 0 cups
Vegetables, Dark Green 0 cups
Vegetables, Red/Orange 0 cups
Vegetables, Beans, Peas, & Lentils 0 cups
Vegetables, Starchy 0 cups
Vegetables, Other 0 cups
Vegetables, Additional 0 cups
Grains 2 oz eq
Meat/Meat Alternatives 0 oz eq
Fluid Milk 0 cups

Nutrition Facts

Based on default serving size and measure.

Nutrients Serving
Calories 292.39 kcal
Total Fat 14.17 gm
Saturated Fat 8.05 gm
Trans Fat 0.01* gm
Sodium 226.39 mg
Carbohydrates 38.31 gm
Fiber 3.81 gm
Sugars 13.65 gm
Added Sugars 12.52* gm

*May vary depending on individual product(s) used in recipe.

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Learn More

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Learn More

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

Learn More

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