CORNBREAD #2 (189)    RECIPE (114)

• CORN MEAL, YELLOW, COARSE
  QUANTITY:   2.6875
  ASSOCIATED NUTRIENT:   CORNMEAL, WHOLE-GRAIN, YELLOW
  NUTRIENT AMOUNT IN LBS.:   2.6875
• FLOUR, GENERAL PURPOSE
  QUANTITY:   1.1875
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   1.1875
• SUGAR, GRANULATED
  QUANTITY:   .3125
  ASSOCIATED NUTRIENT:   SUGARS, GRANULATED
  NUTRIENT AMOUNT IN LBS.:   .3125
• SALT
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .03125
• BAKING POWDER, REG
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   BAKING POWDER, NA AL SO4
  NUTRIENT AMOUNT IN LBS.:   .1875
• BUTTERMILK, IND
  QUANTITY:   6
  ASSOCIATED NUTRIENT:   MILK, BUTTERMILK, FLUID, CULTURED, FROM SKIMMILK
• EGG MIX, FROZEN, WHOLE EGGS
  QUANTITY:   1.25
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, LARGE, RAW, FRESH, AND FRZ
  NUTRIENT AMOUNT IN LBS.:   1.0625
• SHORTENING COMPOUND, BAKING
  QUANTITY:   .8125
  ASSOCIATED NUTRIENT:   SHORTENING, HOUSEHOLD, SYBN(HYDR)&PALM
  NUTRIENT AMOUNT IN LBS.:   .8125

1) SIFT TOGETHER ALL DRY INGREDIENTS.
2) ADD REMAINING INGREDIENTS, MIX ONLY UNTIL DRY MIXTURE IS MOISTENED.
3) SCALE INTO OILED PANS AND BAKE AT 425 DEGREES F FOR 25 MINUTES.
4) PORTION INTO 70 CUTS PER 25" X 17" BAKING SHEET.