JALAPENO CORN BREAD

Ingredients

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 3-7/8 lbs 3 qts 2 cup
CORN MEAL 3-2/3 lbs 3 qts
MILK,NONFAT,DRY 6 oz 2-1/2 cup
SUGAR,GRANULATED 7 oz 1 cup
BAKING POWDER 5-7/8 oz 3/4 cup
SALT 1-1/2 oz 2-1/3 tbsp
EGGS,WHOLE,FROZEN 1-1/2 lbs 2-7/8 cup
WATER 7-7/8 lbs 3 qts 3 cup
OIL,SALAD 1-1/2 lbs 3 cup
CORN,CANNED,WHOLE KERNEL,DRAINED 11-5/8 oz 2 cup
CHEESE,CHEDDAR,GRATED 8 oz 2 cup
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED 2-3/8 oz 1/2 cup
ONIONS,FRESH,GRATED 1-3/8 oz 1/4 cup 1/3 tbsp 1-5/8 oz
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

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, drained corn, cheese, drained jalapeno peppers, and onions to mixture. Blend only until ingredients are distributed
throughout mixture.
4 Lightly spray each pan with non-stick cooking spray. Pour 4-3/4 quarts batter into each pan.
5 Bake for 30 minutes at 425 F. or at 375 F. in a convection oven 20 minutes or until done on low fan, open vent.
6 Cool, cut 6 by 9.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
224 cal 30 g 5 g 9 g 33 mg 391 mg 143 mg

Portion

1 Piece

Yield

100


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