Corn Bread (Corn Bread Mix) for 100

Yield: 100 portions (2 pans)
Pan Size: 18 x 26 inch sheet pan
Each Portion: 1 piece
Temperature: 425F Oven

1. Prepare mix according to instructions on container.
2. Pour about 1 gallon (9 lb 8 ounces) batter into each well-greased pan.
3. Bake 20 to 25 minutes or until done.
4. Cool; cut 6 by 9.

NOTE:

1. Corn Bread Mix is a slightly sweetened product. In Step 1, 15 ounces (2-1/8 cups)
   granulated sugar may be added to mix if a sweeter product is desired.

2. In Step 3, if convection oven is used, bake at 375°F. 20 minutes or until done on low
   fan, open vent.

VARIATIONS:

1. CORN MUFFINS: In Step 1, use 9 lb (2-No. 10 can) canned Corn Bread Mix and 12 ounces (1-3/4 cups) granulated sugar. In Step 2, grease 9–12 cup muffin pans. Fill each cup 2/3 full (1-No. 16 scoop). In Step 3, bake 15 to 20 minutes or in 375° F. convection oven 15 minutes or until done on low fan, open vent. Omit Step 4. EACH PORTION: 1 Muffin.
2. HUSH PUPPIES: Follow Step 1. Add 2 lb (1-1/2 quarts) finely chopped onions (2 lb 4 ounces A.P.) and 1-1/3 tablespoons black or white pepper. Omit Steps 2 through 4. Drop batter by rounded tablespoons (1-No. 40 scoop) into deep fat (360°F.); fry about 3 minutes. Drain on absorbent paper. EACH PORTION: 3 Hush Puppies.
3. JALAPENO CORN BREAD: Follow Step 1. Add 1 lb 8 ounces (2 cups–1/8-No. 10 can) drained whole kernel corn, 8 ounces (2 cups) grated Cheddar or American cheese, 6-1/4 ounces (1/2 cup) drained minced jalapeno peppers and 4 ounces (1/2 cup) grated dry onions (4-1/2 ounces A.P.). Blend only until ingredients are distributed. In Step 2, pour 4-3/4 quarts (10 lb 8 ounces) batter into each well-greased pan. In Step 3, bake 30 minutes or in 375°F. convection oven 20 minutes or until done on low fan, open vent. Follow Step 4.