RECIPE FOR CORN MEAL MUFFINS OR CORN BREAD II
| CORN MEAL MUFFINS OR CORN BREAD II | | | | | | | | |
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| Makes 100 servings. | | | | | | Bake in 425° oven. | |
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| INGREDIENTS | MEASURES | | | | | | | |
| Shell eggs ** | 16 | | | | | | | |
| Buttermilk | 1 gal. (or 16 cups) | | | | | | | |
| Corn Meal Mix II RECIPE FOR CORN MEAL MIX II (without flour) | 1 gal. (or 16 cups) | | | | | | | |
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| ** | 2 2/3 cups sifted dry eggs and 2 2/3 cups water may be substituted for shell eggs. |
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| DIRECTIONS: | | | | | | | | |
| 1. Beat eggs lightly and add milk. Stir into the mix until well blended. | | | | |
| 2. Fill greased muffin tins 2/3 full or pour into two 18” x 26” greased pans. | | | |
| 3. Bake muffins in a 425° F. oven for 15 to 20 minutes. Bake cornbread at 425° F. approximately 25 minutes or until done and brown. |
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| Number of Portions | 100 | | | | | | | |
| Size of Portion | 1 each | | | | | | | |
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| Calories | 138 | | Iron | 1.06 Mg | | Protein. | 3.17 G | 9.21% |
| Cholesterol | 22 Mg | Calcium | 90.94 Mg | Carbohydrates. | 19.48 G | 56.59% |
| Sodium. | 248 Mg | Vitamin A | 20 RE | Total Fat | 5.16 G | 33.71% |
| Fiber | 1.12 G | Vitamin C | 0.23 Mg | Saturated Fat | 2.15 G | 14.03% |
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