5 3/4 quarts milk
28 ounces yellow cornmeal
1 ounce salt (1 1/2 tbsp)
44 ounces eggs (about 25 total), beaten
6 ounces margarine, melted
2 ounces baking powder
Servings: 50
1. Scald milk by heating to point just below boiling.
2. Add cornmeal and salt to milk, stirring briskly with a wire whip. Cook 10 minutes, or until thick.
3. Add eggs slowly to cornmeal mixture, while stirring. Add margarine and baking powder to cornmeal mixture. Stir to blend.
4. Pour batter into two greased 12x20x2-inch baking pans, 8 lb per pan. Place in pans of hot water.
5. Bake at 250°F for 45-60 minutes or until set.
Yield: 2 pans 12x20x2 inches
Notes: Serve with crisp bacon, Creamed Chicken or Creamed Ham.
28 ounces yellow cornmeal
1 ounce salt (1 1/2 tbsp)
44 ounces eggs (about 25 total), beaten
6 ounces margarine, melted
2 ounces baking powder
Servings: 50
1. Scald milk by heating to point just below boiling.
2. Add cornmeal and salt to milk, stirring briskly with a wire whip. Cook 10 minutes, or until thick.
3. Add eggs slowly to cornmeal mixture, while stirring. Add margarine and baking powder to cornmeal mixture. Stir to blend.
4. Pour batter into two greased 12x20x2-inch baking pans, 8 lb per pan. Place in pans of hot water.
5. Bake at 250°F for 45-60 minutes or until set.
Yield: 2 pans 12x20x2 inches
Notes: Serve with crisp bacon, Creamed Chicken or Creamed Ham.
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