Corn Bread for 100 in Convection Oven

By MadCity Dale on December 06, 2012

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Ingredients

    1. 8 cups all-purpose flour
    2. 8 cups yellow cornmeal
    3. 2 cups white sugar
    4. 4 tablespoons salt
    5. 2 tablespoons black pepper
    6. 10 tablespoons baking powder ( not baking soda)
    7. 18 eggs
    8. 6 cups corn kernels
    9. 4 quarts milk
    10. 2 lbs melted margarine ( not whipped)

Directions

  1. Preset convection oven to 375 for 20 minutes + 5-10 minutes.
  2. "If you use a convection oven, the cornbread turns out lovly.".
  3. Spray inside of each SS hotel pan with oil.
  4. Mix together separetly the dry ingredients and wet ingredients.
  5. Combine and stir until lumps are gone.
  6. Pour batter into pans about 3/4 " of batter, cover with tin foil and into convection oven.
  7. Rotate each pan half way through time set. At end of 20 minutes, uncover, check for uniform light brown color and solid in middle, put back in for 5-10 minutes until knife comes out of middle cleanly.
  8. Cut into squares of 30 per pan.
 
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