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Corn Bread

Author
JWU College of Culinary Arts

Recipe ID
C00682

Ingredients
US standard
Metric
Water
1 lb 14 oz
75%
Whole eggs
1 lb
40%
Vegetable oil
12 oz
30%
Pure vanilla extract
1 oz
2.5%
Butter emulsion
1 oz
2.5%
Bread flour
1 lb 12 oz
70%
Pastry flour
12 oz
30%
Granulated sugar
1lb 10 oz
65%
Dry milk solids (DMS)
6 oz
15%
Baking powder
2 oz
5%
Salt
1 oz
2.5%
Cornmeal
1 lb
40%
Totals:
9 lb 7 oz
377.5%
Mixing Method: Muffin
Preparation
  1. Gather all the ingredients and equipment.
  2. Set oven temperature at 375°F.
  3. Thoroughly grease one (1) 18” x 26” sheet tray and line with parchment paper. Set aside.
  4. Scale all ingredients, including the liquids.
  5. Place all liquid ingredients into a mixing bowl and blend together well.
  6. Combine all dry ingredients, except the corn meal, by sifting several times.
  7. Add the cornmeal to the sifted dry ingredients.
  8. Add all dry ingredients to the liquid ingredients and mix just until smooth.
  9. Scrape the bowl down and mix till smooth.
  10. Deposit mixture into the prepared sheet tray.
  11. Place into the oven and bake for 22 to 25 minutes.