35 ounces yellow cornmeal
37 ounces all-purpose flour
3 1/2 ounces baking powder
2 1/2 tablespoons salt
10 ounces granulated sugar
16 ounces eggs (about 9 total), beaten
1 3/4 quarts milk
10 ounces shortening, melted and cooled
Servings: 64
1. Combine dry ingredients in mixer bowl. Blend on low speed, using flat beater.
2. Combine eggs, milk, and shortening. Add to dry ingredients. Mix on low speed only until dry ingredients are moistened.
3. Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Bake at 350°F for 35 minutes. Cut 4x8.
Yield: 2 pans 12x18x2 inches
Notes: 7 oz nonfat dry milk and 1 3/4 qt water may be substituted for fluid milk. Mix dry milk with other dry ingredients. Increase shortening to 11 oz.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x3-1/2 inches.
May be baked in corn stick or muffin pans. Reduce baking time to 15-20 minutes.
White cornmeal may be used.
37 ounces all-purpose flour
3 1/2 ounces baking powder
2 1/2 tablespoons salt
10 ounces granulated sugar
16 ounces eggs (about 9 total), beaten
1 3/4 quarts milk
10 ounces shortening, melted and cooled
Servings: 64
1. Combine dry ingredients in mixer bowl. Blend on low speed, using flat beater.
2. Combine eggs, milk, and shortening. Add to dry ingredients. Mix on low speed only until dry ingredients are moistened.
3. Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Bake at 350°F for 35 minutes. Cut 4x8.
Yield: 2 pans 12x18x2 inches
Notes: 7 oz nonfat dry milk and 1 3/4 qt water may be substituted for fluid milk. Mix dry milk with other dry ingredients. Increase shortening to 11 oz.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions 3x3-1/2 inches.
May be baked in corn stick or muffin pans. Reduce baking time to 15-20 minutes.
White cornmeal may be used.
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