The Culinary Professional 2023

Corn Bread

Category:
Quick Breads

Equipment:
Whisk, bowl, sifter, muffin tin

No. Servings:
16

Serving Size:
2 oz. (60 g)

Scale portions to

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Yield:
2.75 lb. (1.2 kg)

Ingredients

1/2 oz.

salt

1 oz.

sugar

8 oz.

flour

10 oz.

cornmeal

1/2 oz.

baking powder

10 oz.

* eggs

12 oz.

* buttermilk

2 oz.

shortening or butter, melted

Method

Beat the eggs and mix with the milk.

Sift the dry ingredients together.

Add the eggs, milk, and shortening to the dry ingredients and mix until all ingredients are combined. Do not overmix.

Portion the batter into greased muffin tins or a shallow pan.

Bake muffins at 400°F (204°C) for about 15 minutes. Bake pan at 350°F (177°C) for about 30 minutes.

Nutrition Information

Calories

189

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

471

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Welcome to The Culinary Professional Recipe Collection.

Corn Bread

Ingredients

Method