| CORN MEAL MUFFINS OR CORN BREAD II |
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| Makes 100 servings. |
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Bake in 425° oven. |
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| INGREDIENTS |
MEASURES |
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| Shell eggs ** |
16 |
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| Buttermilk |
1 gal. (or 16 cups) |
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| Corn Meal Mix II
RECIPE FOR CORN MEAL MIX II (without flour) |
1 gal. (or 16 cups) |
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| ** |
2 2/3 cups sifted dry eggs and 2 2/3 cups water may be substituted for shell eggs. |
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| DIRECTIONS: |
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| 1. Beat eggs lightly and add milk. Stir into the mix until well blended. |
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| 2. Fill greased muffin tins 2/3 full or pour into two 18” x 26” greased pans. |
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| 3. Bake muffins in a 425° F. oven for 15 to 20 minutes. Bake cornbread at 425° F. approximately 25 minutes or until done and brown. |
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| Number of Portions |
100 |
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| Size of Portion |
1 each |
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| Calories |
138 |
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Iron |
1.06 Mg |
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Protein. |
3.17 G |
9.21% |
| Cholesterol |
22 Mg |
Calcium |
90.94 Mg |
Carbohydrates. |
19.48 G |
56.59% |
| Sodium. |
248 Mg |
Vitamin A |
20 RE |
Total Fat |
5.16 G |
33.71% |
| Fiber |
1.12 G |
Vitamin C |
0.23 Mg |
Saturated Fat |
2.15 G |
14.03% |