Corn Bread For 100 In Convection Oven Food

CORN BREAD FOR 100 IN CONVECTION OVEN

Corn Bread for 100 in Convection Oven image

Served at The River Pantry on 5Th Fridays, November 30, 2012. Tweaked to be sweeter at the 3rd. SUNDAY SUPPER at Warner Park Community Recreation Center December 9th, 2012. Wish me luck to acheive for a dessert and sweetiness for 2013????

Provided by MadCity Dale

Categories Quick Breads

Time 1h5m

Yield 100 serving(s)

Number Of Ingredients 10

Ingredients

8 cups all-purpose flour
8 cups yellow cornmeal
2 cups white sugar
4 tablespoons salt
2 tablespoons black pepper
10 tablespoons baking powder (not baking soda)
18 eggs
6 cups corn kernels
4 quarts milk
2 lbs melted margarine (not whipped)

Steps:

Preset convection oven to 375 for 20 minutes + 5-10 minutes.
"If you use a convection oven, the cornbread turns out lovly.".
Spray inside of each SS hotel pan with oil.
Mix together separetly the dry ingredients and wet ingredients.
Combine and stir until lumps are gone.
Pour batter into pans about 3/4 " of batter, cover with tin foil and into convection oven.
Rotate each pan half way through time set. At end of 20 minutes, uncover, check for uniform light brown color and solid in middle, put back in for 5-10 minutes until knife comes out of middle cleanly.
Cut into squares of 30 per pan.

Nutrition Facts : Calories 208.8, Fat 10.2, SaturatedFat 2.8, Cholesterol 39, Sodium 509.8, Carbohydrate 25.6, Fiber 1.5, Sugar 4.1, Protein 4.9

OVEN-FRIED CORNBREAD

Oven-Fried Cornbread image

Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4 tablespoons canola oil, divided
1-1/2 cups finely ground white cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk

Steps:

Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 709mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.

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