Corn Bread

INGREDIENTS:

3 3/4 qt WATER
4 1/2 lb -
15 EGGS SHELL
12 oz MILK; DRY NON-FAT L HEAT
3 1/2 lb FLOUR GEN PURPOSE 10LB
1 c SUGAR; GRANULATED 10 LB
3 c SHORTENING; 3LB
3/4 c BAKING POWDER
1 1/2 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F. OVEN

1. BLEND FLOUR, CORNMEAL, MILK, SUGAR, BAKING POWDER, AND SALT IN MIXER BOWL.

2. COMBINE EGGS AND WATER; ADD TO INGREDIENTS IN MIXER BOWL. BLEND AT LOW SPEED ABOUT 1 MINUTE. SCRAPE DOWN BOWL.

3. ADD SHORTENING; MIX AT MEDIUM SPEED UNTIL BLENDED.

4. POUR ABOUT 1 GAL (10 LB) BATTER INTO EACH WELL-
GREASED PAN.

5. BAKE 20 TO 25 MINUTES OR UNTIL DONE.

6. COOL; CUT 6 BY 9.

NOTE: 1. IN STEP 1, OMIT SUGAR IF SOUTHERN-STYLE CORN BREAD IS DESIRED.

NOTE: 2. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 20 MINUTES OR UNTIL DONE ON LOW FAN WITH OPEN VENT.

Recipe Number: D01400

SERVING SIZE: 1 PIECE