Whole Grain Cornbread
By Brindlea G. from Ridgecrest Elementary School, Phenix City, Alabama.
Wholegrain cornbread is a nutritious addition to our school menues. Students have enjoyed the cornbread and it completes to the baked chicken, collard green and blackeyed pea meal complete!
Serving size: 1
|From Saturated Fat||4.9%|
|Ingredient||6 servings||50 servings|
|Whole Wheat Flour||22 1/2 t||1lb 2/3oz|
|Granulated Sugar||1/2oz||5 oz|
|Baking Powder||3/4t||1 oz|
|Salt||1/8 t||1 1/8 t|
|Eggs||1 1/4T||2/3 c|
|Buttermilk||7 T1/4t||1pt1 2/3c|
|Vegetable Oil||1 3/4t||4T2 3/4t|
Preheat oven to 400 degrees F, lightly grease sheet pans. Blend flour, cornmeal,sugar, baking powder and salt in mixer on low speed for one minute. Mix eggs, buttermilk and oil. Add dry ingredients and blend for 30 seconds on low speed. Beat until dry ingredients are moistened for 2-3 minutes on medium speed. Do not over mix, batter will be slightly lumpy. Pour 2 quarts 2 cups of batter into each half sheet pan. Bake 30 -35 minutes. Cut each half sheet pan 5 x 10.