SPOON BREAD (249) RECIPE (114)

Name	Value
NAME	SPOON BREAD
INGREDIENT	MILK, DRY, NONFAT QUANTITY: 1.60938 ASSOCIATED NUTRIENT: MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A NUTRIENT AMOUNT IN LBS.: 1.60938 CORN MEAL, WHITE, FINE QUANTITY: 3.82813 ASSOCIATED NUTRIENT: CORNMEAL, WHOLE-GRAIN, WHITE NUTRIENT AMOUNT IN LBS.: 3.82813 SALT QUANTITY: .15625 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .15625 WATER, HOT QUANTITY: 1.53125 ASSOCIATED NUTRIENT: WATER NUTRIENT AMOUNT IN LBS.: 12.80125 EGGS, SHELL, FRESH QUANTITY: 20 ASSOCIATED NUTRIENT: EGGS, WHOLE, MED, RAW, FRESH, AND FRZ MARGARINE, SALTED, BULK QUANTITY: .78125 ASSOCIATED NUTRIENT: MARGARINE, REGULAR, HARD, SYBN NUTRIENT AMOUNT IN LBS.: .78125 BAKING POWDER, REG QUANTITY: .09375 ASSOCIATED NUTRIENT: BAKING POWDER, NA AL SO4 NUTRIENT AMOUNT IN LBS.: .09375
PRINT RECIPE	YES
COST/PORTION	.017
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	1) RECONSTITUE MILK AND SCALD. 2) COMBINE CORN MEAL AND SALT; STIR INTO SCALDED MILK. COOK SLOWLY FOR 10 MINUTES. REMOVE FROM HEAT. 3) ADD REMAINING INGREDIENTS ONE AT A TIME, BLENDING AFTER EACH ADDITION. 4) PLACE MIXTURE INTO PANS. PLACE PANS IN HOT WATER AND BAKE.
PORTION SIZE	3.5-OZ
PREPARATION TIME	30 M
EQUIPMENT
DEFAULT CATEGORY	STARCH
SYNONYM	P-59