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Corn Bread for 100

Print Recipe
Course Side Dish
Cuisine American
Servings 100 Pieces

Ingredients

  • 15 cups FLOUR WHEAT, GENERAL PURPOSE: 3 qts 2 cups (3-7/8 lbs / 1.75 kg)
  • 12 cups CORN MEAL: 3 qts 3-2/3 lbs / 1.66 kg
  • 1 cup SUGAR GRANULATED: 1 cup (7 oz / 200 g)
  • 3/4 cup BAKING POWDER: 3/4 cup 5-7/8 oz / 167 g
  • 3 tbsp SALT: 2-1/3 tbsp 1-1/2 oz / 43 g
  • 14 each EGGS 2-7/8 cups (1-1/2 lbs / 680 g)
  • 15 cups BUTTERMILK: 3 qts 3 cups 7-7/8 lbs / 3.58 kg
  • 3 cups OIL SALAD: 3 cups (1-1/2 lbs / 680 g)
  • COOKING SPRAY NONSTICK: 1/4 cup 1/3 tbsp (2 oz / 57 g)

Instructions

  • Method:
  • Blend flour, cornmeal, dry milk, sugar, baking powder, and salt in a mixer bowl.
  • Combine eggs and buttermilk; add to the dry ingredients in the mixer bowl. Blend at low speed for about 1 minute. Scrape down the bowl.
  • Add the oil and mix at medium speed until blended.
  • Lightly spray each pan with non-stick cooking spray. Pour 1 gallon (3.8 liters) of batter into each pan.
  • Using a convection oven, bake at 375°F (190°C) for 20 minutes or until done. Use a low fan and keep the vent open.
  • Cool the cornbread and cut it into a 6-by-9 grid.

Notes

To make southern-style cornbread, omit the sugar in step 1.