BREADS AND SWEET DOUGHS No. D 015 03
JALAPENO CORN BREAD (CORN BREAD MIX)
| Yield: 100 | Portion: 1 Piece |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 230 cal | 36 g | 4 g | 8 g | 3 mg | 599 mg | 46 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| CORN BREAD MIX | 11-1/4 lbs | 2 gal 1/3 qts | |
| CORN,CANNED,WHOLE KERNEL,DRAINED | 11-5/8 oz | 2 cup | |
| CHEESE,CHEDDAR,GRATED | 8 oz | 2 cup | |
| PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED | 2-3/8 oz | 1/2 cup | |
| ONIONS,FRESH,GRATED | 2-7/8 oz | 1/2 cup | 3-1/8 oz |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
Method
- Prepare mix according to instructions on container. Add drained whole kernel corn, grated Cheddar or American cheese, jalapeno peppers, and onions. Blend only until ingredients are distributed.
- Lightly spray each pan with non-stick cooking spray. Pour 4-3/4 quarts of batter into each pan.
- Bake 30 minutes at 425 F. or in a 375 F. convection oven for 20 inutes or until done on low fan, open vent.
- Cool; cut 6 by 9.
