Cornbread

Family Child Care

Ingredients Amount / Measure Notes
  • Wheat flour, whole-grain, soft wheat ‎ 3 7/8 oz.
  • Cornmeal, whole-grain, white ‎ 2 oz.
  • Sugars, granulated ‎ 1 tbsp., 2 7/8 tsp. ‎
  • Leavening agents, baking powder, low-sodium ‎ 1 1/8 tsp.
  • Salt, table ‎ 1/4 tsp.
  • Egg, whole, raw, fresh ‎ 1/2 large
  • Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1/2 c., 1 tbsp., 1 7/8 tsp. ‎
  • Vegetable oil, palm kernel ‎ 1 tbsp.


INSTRUCTIONS


  • Combine flour, cornmeal, sugar, baking powder, and salt in a mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed. 
  • Combine eggs, milk, and oil in a large bowl. Stir well. 
  • Add egg mixture to dry ingredients. Mix for 1-2 minutes on medium speed until dry ingredients are moisteded. DO NOT OVERMIX. 
  • Pour batter into a 9.5x13x1 inch pan lightly sprayed with pan spray. 
  • Bake until lightly browned:
    1. Conventional oven: 400 degrees F for 30-35 minutes
    2. Convection oven: 350 degrees F for 20-25 minutes
  • Remove from the oven. Cool for 10 minutes
  • Cut each pan into 5x5 (25 pieces per pan)
  • Serve 1 piece (about 2"x2-1/2")

NUTRITION INFORMATION


Nutrition Facts
Cornbread - Family Child Care
Serving Size
 
1 each
Amount per Serving
Calories
142.552
% Daily Value*
Fat
 
3.284
g
5
%
Saturated Fat
 
2.052
g
13
%
Trans Fat
 
0.002
g
Cholesterol
 
15.374
mg
5
%
Sodium
 
116.113
mg
5
%
Potassium
 
235.044
mg
7
%
Carbohydrates
 
26.137
g
9
%
Fiber
 
3.059
g
13
%
Sugar
 
5.448
g
6
%
Protein
 
3.823
g
8
%
Vitamin A
 
40.239
IU
1
%
Vitamin C
 
0.247
mg
0
%
Calcium
 
98.245
mg
10
%
Iron
 
1.142
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/01/Cornbread-Childcare-Family-Home-6.pdf
Age Group: Family Child Care
Serving Size: 6

Classic cornbread with a golden crust.

Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • Wheat flour, whole-grain, soft wheat ‎ 1 Ibs.
  • Cornmeal, whole-grain, white ‎ 8 oz.
  • Sugars, granulated ‎ 1/2 c.
  • Leavening agents, baking powder, low-sodium ‎ 1 tbsp., 1 1/2 tsp. ‎
  • Salt, table ‎ 1 tsp.
  • Egg, whole, raw, fresh ‎ 2 large
  • Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1 pt., 1/2 c. ‎
  • Vegetable oil, palm kernel ‎ 1/4 c.


INSTRUCTIONS


  • Combine flour, cornmeal, sugar, baking powder, and salt in a mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed. 
  • Combine eggs, milk, and oil in a large bowl. Stir well. 
  • Add egg mixture to dry ingredients. Mix for 1-2 minutes on medium speed until dry ingredients are moisteded. DO NOT OVERMIX. 
  • Pour batter into a 9.5x13x1 inch pan lightly sprayed with pan spray.
  • Bake until lightly browned:
    1. Conventional oven: 400 degrees F for 30-35 minutes
    2. Convection oven: 350 degrees F for 20-25 minutes
  • Remove from the oven. Cool for 10 minutes.
  • Cut each pan into 5x5 (25 pieces per pan)
  • Serve 1 piece (about 2"x2-1/2")

NUTRITION INFORMATION


Nutrition Facts
Cornbread - Child Care Centers - 25 servings
Serving Size
 
1 each
Amount per Serving
Calories
142.552
% Daily Value*
Fat
 
3.284
g
5
%
Saturated Fat
 
2.052
g
13
%
Trans Fat
 
0.002
g
Cholesterol
 
15.374
mg
5
%
Sodium
 
116.113
mg
5
%
Potassium
 
235.044235044
mg
7
%
Carbohydrates
 
26.137
g
9
%
Fiber
 
3.059
g
13
%
Sugar
 
5.448
g
6
%
Protein
 
3.823
g
8
%
Vitamin A
 
40.239
IU
1
%
Vitamin C
 
0.247
mg
0
%
Calcium
 
98.245
mg
10
%
Iron
 
1.142
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/01/Cornbread-Childcare-Center-25.pdf
Age Group: Child Care Centers
Serving Size: 25

Classic cornbread with a golden crust.

Schools - 50 servings

Ingredients Amount / Measure Notes
  • Wheat flour, whole-grain, soft wheat ‎ 2 Ibs.
  • Cornmeal, whole-grain, white ‎ 1 Ibs.
  • Sugars, granulated ‎ 1 c.
  • Leavening agents, baking powder, low-sodium ‎ 3 tbsp.
  • Salt, table ‎ 2 tsp.
  • Egg, whole, raw, fresh ‎ 4 large
  • Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1 qt., 1 c. ‎
  • Vegetable oil, palm kernel ‎ 1/2 c.


INSTRUCTIONS


  • Combine flour, cornmeal, sugar, baking powder, and salt in a mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed. 
  • Combine eggs, milk, and oil in a large bowl. Stir well. 
  • Add egg mixture to dry ingredients. Mix for 1-2 minutes on medium speed until dry ingredients are moisteded. DO NOT OVERMIX. 
  • Pour batter into 2 - 9.5x13x1 inch pan lightly sprayed with pan spray. 
  • Bake until lightly browned:
    1. Conventional oven: 400 degrees F for 30-35 minutes
    2. Convection oven: 350 degrees F for 20-25 minutes
  • Remove from the oven. Cool for 10 minutes.
  • Cut each pan into 5x5 (25 pieces per pan)
  • Serve 1 piece (about 2"x2-1/2")

NUTRITION INFORMATION


Nutrition Facts
Cornbread - Schools - 50 servings
Serving Size
 
1 each
Amount per Serving
Calories
142.552
% Daily Value*
Fat
 
3.284
g
5
%
Saturated Fat
 
2.052
g
13
%
Trans Fat
 
0.002
g
Cholesterol
 
15.374
mg
5
%
Sodium
 
116.113
mg
5
%
Potassium
 
235.044
mg
7
%
Carbohydrates
 
26.137
g
9
%
Fiber
 
3.059
g
13
%
Sugar
 
5.448
g
6
%
Protein
 
3.823
g
8
%
Vitamin A
 
40.239
IU
1
%
Vitamin C
 
0.247
mg
0
%
Calcium
 
98.245
mg
10
%
Iron
 
1.142
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/01/Cornbread-NSLP-50.pdf
Age Group: Schools
Serving Size: 50

Classic cornbread with a golden crust.

Schools - 100 servings

Ingredients Amount / Measure Notes
  • Wheat flour, whole-grain, soft wheat ‎ 4 Ibs.
  • Cornmeal, whole-grain, white ‎ 2 Ibs.
  • Sugars, granulated ‎ 1 pt.
  • Leavening agents, baking powder, low-sodium ‎ 1/3 c., 2 tsp. ‎
  • Salt, table ‎ 1 tbsp., 1tsp. ‎
  • Egg, whole, raw, fresh ‎ ‎ 8 large
  • Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 2 qt., 1 pt. ‎
  • Vegetable oil, palm kernel ‎ 1 c.


INSTRUCTIONS


  • Combine flour, cornmeal, sugar, baking powder, and salt in a mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed.
  • Combine eggs, milk, and oil in a large bowl. Stir well. 
  • Add egg mixture to dry ingredients. Mix for 1-2 minutes on medium speed until dry ingredients are moisteded. DO NOT OVERMIX. 
  • Pour batter into 2 - 9.5x13x1 inch pan lightly sprayed with pan spray.
  • Bake until lightly browned:
    1. Conventional oven: 400 degrees F for 30-35 minutes
    2. Convection oven: 350 degrees F for 20-25 minutes
  • Remove from the oven. Cool for 10 minutes
  • Cut each pan into 5x5 (25 pieces per pan)
  • Serve 1 piece (about 2"x2-1/2")

NUTRITION INFORMATION


Nutrition Facts
Cornbread - Schools - 100 servings
Serving Size
 
1 each
Amount per Serving
Calories
142.552
% Daily Value*
Fat
 
3.284
g
5
%
Saturated Fat
 
2.052
g
13
%
Trans Fat
 
0.002
g
Cholesterol
 
15.374
mg
5
%
Sodium
 
116.113
mg
5
%
Potassium
 
235.044
mg
7
%
Carbohydrates
 
26.137
g
9
%
Fiber
 
3.059
g
13
%
Sugar
 
5.448
g
6
%
Protein
 
3.823
g
8
%
Vitamin A
 
40.239
IU
1
%
Vitamin C
 
0.247
mg
0
%
Calcium
 
98.245
mg
10
%
Iron
 
1.142
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2026/01/Cornbread-NSLP-100.pdf
Age Group: Schools
Serving Size: 100

Classic cornbread with a golden crust.