LS CORNBREAD (192)    RECIPE (114)

• CORN MEAL, YELLOW, COARSE
  QUANTITY:   1.6875
  ASSOCIATED NUTRIENT:   CORNMEAL, WHOLE-GRAIN, YELLOW
  NUTRIENT AMOUNT IN LBS.:   1.6875
• FLOUR, GENERAL PURPOSE
  QUANTITY:   1.75
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   1.75
• SUGAR, GRANULATED
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   SUGARS, GRANULATED
  NUTRIENT AMOUNT IN LBS.:   .5
• BAKING POWDER, DIET, LO NA
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   BAKING POWDER, LO NA COMMERCIAL
  NUTRIENT AMOUNT IN LBS.:   .125
• LONALAC, POWDER
  QUANTITY:   .35938
  ASSOCIATED NUTRIENT:   LONALAC (RECONSTITUTED)
  NUTRIENT AMOUNT IN LBS.:   .35938
• WATER, TAP
  QUANTITY:   .29688
  ASSOCIATED NUTRIENT:   WATER
• EGG MIX, FROZEN, WHOLE EGGS
  QUANTITY:   .67188
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, LARGE, RAW, FRESH, AND FRZ
  NUTRIENT AMOUNT IN LBS.:   .571098
• SHORTENING COMPOUND, BAKING
  QUANTITY:   .375
  ASSOCIATED NUTRIENT:   SHORTENING, HOUSEHOLD, SYBN(HYDR)&PALM
  NUTRIENT AMOUNT IN LBS.:   .375

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