Cornbread

Family Child Care

Ingredients Amount / Measure Notes
  • whole wheat flour 1-1/2 cups
  • cornmeal 1-1/4 cups
  • granulated sugar 1/3 + 2 tbsp cup
  • baking powder 4 tsp
  • kosher salt 3/4 tsp
  • eggs 2
  • 1% milk 1-3/4 cup
  • vegetable oil 1/4 cup


INSTRUCTIONS


  • Combine flour, cornmeal, sugar, baking powder, and salt in a mixer (batch as needed).
  • 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 moistened. DO NOT OVERMIX.
  • Pour batter on a 9-1/2 x 13 x 1 inch pan lightly coated with pan spray.
  • Bake until lightly browned:
    Conventional oven: 400° F for 30-35 minutes.
    Convection oven: 350° F for 20-25 minutes.
  • Remove from oven. Cool for 10 minutes.
  • Cut each pan 5 x 5 (25 pieces per pan).
  • Serve 1 piece (about 2" x 2-1/2").

NUTRITION INFORMATION


Nutrition Facts
Cornbread - Family Child Care
Serving Size
 
1 piece
Amount per Serving
Calories
92
% Daily Value*
Fat
 
3.06
g
5
%
Saturated Fat
 
0.6
g
4
%
Sodium
 
142
mg
6
%
Carbohydrates
 
14.62
g
5
%
Fiber
 
1.22
g
5
%
Sugar
 
4.6
g
5
%
Protein
 
2.45
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Cornbread-25.pdf
Age Group: Family Child Care
Serving Size: 25

Classic cornbread with a golden crust.

Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • 902987 FLOUR, WHOLE WHEAT 1-1/2 cups
  • 020320 CORNMEAL,WHOLE-GRAIN,WHITE 1-1/4 cups
  • 019335 SUGARS,GRANULATED 1/3 cup + 2 Tbsp
  • 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 1 Tbsp + 1 tsp
  • 002047 SALT,TABLE 3/4 tsp
  • 001123 EGG,WHL,RAW,FRSH 1 3/4 large
  • 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 1-3/4 cups
  • 050385 OIL, VEGETABLE 1/4 cup


INSTRUCTIONS


  • Combine flour, cornmeal, sugar, baking powder, and salt in a mixer (batch as needed). Using a paddle attachment, mix for 1minute 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 moistened. DO NOTOVERMIX.
  • Pour batter on a 9-1/2 x 13 x 1 inch pan lightly coated with pan spray.
  • Bake until lightly browned:
    Conventional oven: 400° F for 30-35 minutes.
    Convection oven: 350° F for 20-25 minutes.
  • Remove from oven. Cool for 10 minutes.
  • Cut each pan 5 x 5 (25 pieces per pan).
  • Serve 1 piece (about 2" x 2-1/2").

NUTRITION INFORMATION


Nutrition Facts
Cornbread - Child Care Centers - 25 servings
Serving Size
 
1 piece
Amount per Serving
Calories
92
% Daily Value*
Fat
 
3.06
g
5
%
Saturated Fat
 
0.6
g
4
%
Cholesterol
 
14
mg
5
%
Sodium
 
142
mg
6
%
Carbohydrates
 
14.62
g
5
%
Fiber
 
1.22
g
5
%
Sugar
 
4.6
g
5
%
Protein
 
2.45
g
5
%
Vitamin A
 
27.2
IU
1
%
Calcium
 
80.36
mg
8
%
Iron
 
0.62
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Cornbread-CACFP-25.pdf
Age Group: Child Care Centers
Serving Size: 25

Classic cornbread with a golden crust.

Schools - 50 servings

Ingredients Amount / Measure Notes
  • 902987 FLOUR, WHOLE WHEAT 1 lb
  • 020320 CORNMEAL,WHOLE-GRAIN,WHITE 1 lb
  • 019335 SUGARS,GRANULATED 1 cup
  • 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 1/4 cup
  • 002047 SALT,TABLE 1/2 Tbsp
  • 001123 EGG,WHL,RAW,FRSH 6 ozs
  • 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 3 1/2 cups
  • 050385 OIL, VEGETABLE 1/2 cup


INSTRUCTIONS


  • Combine flour, cornmeal, sugar, baking powder, and salt in a mixer (batch as needed). Using a paddle attachment, mix for 1minute on low speed.
  • Combine eggs, milk, and oil in a large bowl. Stir well.
  • Add egg mixture to dry ingredients. Mix for 2-3 minutes on medium speed until dry ingredients are moistened. DO NOT OVERMIX.
  • Pour batter on a sheet pan lightly coated with pan spray.
    For 50 servings, pour 4 lb 8 oz (1 qt + 3-1/2 cups) on 1 half sheetpan (18" x 13" x 1").
    For 100 servings, pour 9 lb (3 qt + 3 cups) batter on 1 full sheetpan (18" x 26" x 1").
  • Bake until lightly browned:
    Conventional oven: 400° F for 30-35 minutes.
    Convection oven: 350° F for 20-25 minutes.
  • Remove from oven. Cool for 10 minutes.
  • Portion:
    For 50 servings, cut each pan 5 x 10 (50 pieces per pan).
    For 100 servings, cut each pan 10 x 10 (100 pieces per pan).
  • Serve 1 piece (about 2" x 2-1/2").

NUTRITION INFORMATION


Nutrition Facts
Cornbread - Schools - 50 servings
Serving Size
 
1 piece
Amount per Serving
Calories
111
% Daily Value*
Fat
 
3.22
g
5
%
Saturated Fat
 
0.62
g
4
%
Cholesterol
 
14
mg
5
%
Sodium
 
173
mg
8
%
Carbohydrates
 
18.68
g
6
%
Fiber
 
1.63
g
7
%
Sugar
 
5
g
6
%
Protein
 
2.94
g
6
%
Vitamin A
 
27.5
IU
1
%
Calcium
 
108.28
mg
11
%
Iron
 
0.83
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Cornbread-50.pdf
Age Group: Schools
Serving Size: 50

Classic cornbread with a golden crust.

Schools - 100 servings

Ingredients Amount / Measure Notes
  • 902987 FLOUR, WHOLE WHEAT 2 lbs
  • 020320 CORNMEAL,WHOLE-GRAIN,WHITE 2 lbs
  • 019335 SUGARS,GRANULATED 2 cups
  • 018370 LEAVENING AGENTS,BAKING PDR,DOUBLE-ACTIN 1/2 cup
  • 002047 SALT,TABLE 1 Tbsp
  • 001123 EGG,WHL,RAW,FRSH 12 ozs
  • 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 1 qt + 3 cups
  • 050385 OIL, VEGETABLE 1 cup


INSTRUCTIONS


  • Combine flour, cornmeal, sugar, baking powder, and salt in a mixer (batch as needed). Using a paddle attachment, mix for 1minute on low speed.
  • Combine eggs, milk, and oil in a large bowl. Stir well.
  • Add egg mixture to dry ingredients. Mix for 2-3 minutes on medium speed until dry ingredients are moistened. DO NOT OVERMIX.
  • Pour batter on a sheet pan lightly coated with pan spray.
    For 50 servings, pour 4 lb 8 oz (1 qt + 3-1/2 cups) on 1 half sheet pan (18" x 13" x 1").
    For 100 servings, pour 9 lb (3 qt + 3 cups) batter on 1 full sheet pan (18" x 26" x 1").
  • Bake until lightly browned:
    Conventional oven: 400° F for 30-35 minutes.
    Convection oven: 350° F for 20-25 minutes.
  • Remove from oven. Cool for 10 minutes.
  • Portion:
    For 50 servings, cut each pan 5 x 10 (50 pieces per pan).
    For 100 servings, cut each pan 10 x 10 (100 pieces per pan).
  • Serve 1 piece (about 2" x 2-1/2").

NUTRITION INFORMATION


Nutrition Facts
Cornbread - Schools - 100 servings
Serving Size
 
1 piece
Amount per Serving
Calories
111
% Daily Value*
Fat
 
3.22
g
5
%
Saturated Fat
 
0.62
g
4
%
Cholesterol
 
14
mg
5
%
Sodium
 
173
mg
8
%
Carbohydrates
 
18.68
g
6
%
Fiber
 
1.63
g
7
%
Sugar
 
5
g
6
%
Protein
 
2.94
g
6
%
Vitamin A
 
27.5
IU
1
%
Calcium
 
108.28
mg
11
%
Iron
 
0.83
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Cornbread-100.pdf
Age Group: Schools
Serving Size: 100

Classic cornbread with a golden crust.