Cornbread (WG)
Makes (homes):
20 squares
One (9x13") pan
Makes (centers):
40 squares
A (13x18") half-sheet pan
Ingredients (homes):
- 1 1/2 cup or 8 oz. Whole Wheat Flour (pastry or ultragrain work well)
- 1 1/4 cup or 8 oz. Cornmeal, whole grain
- 1/3 cup + 2 TBSP. or 3 oz. Sugar
- 1 TBSP. + 1 tsp. Baking Powder
- 3/4 tsp. Salt
- 1 1/2 eggs or 1/3 cup or 3 oz. Eggs, slightly beaten
- 1 3/4 cup Milk, nonfat
- 1/4 cup Oil
Ingredients (centers):
- 3 cup or 1 pound Whole Wheat Flour (pastry or ultragrain work well)
- 2 1/2 cup or 1 pound Cornmeal, whole grain
- 1 cup or 6 oz. Sugar
- 1/4 cup Baking Powder
- 1 1/2 tsp. Salt
- 3 eggs or 2/3 cup or 6 oz. Eggs, slightly beaten
- 3 1/2 cup Milk, nonfat
- 1/2 cup Oil
Directions:
- Mix dry ingredients.
- Mix eggs, milk and oil.
- Stir into dry ingredients till just moistened. Do not over mix.
- Pour into pan(s) coated with nonstick spray.
- Bake until lightly browned. 400F for 30-55 minutes.
Serve:
1 square = 1 oz. eq. grain serving
Cut 5 x 5 for 25 servings.
5 x 10 for 50 servings.
Meal:
Snack
CACFP Credit:
Grain
Record on your menu as:
Cornbread (Bread and Bread Alternate Food List # 12)
Source:
Adapted from: USDA Team Nutrition Recipe, 2019; edited for oz eq 2023.