Corn Bread for 100 in Convection Oven
Ready In: 1 hr 5 mins
Serves: 100
Ingredients
- 8 cups all-purpose flour
- 8 cups yellow cornmeal
- 2 cups white sugar
- 4 tablespoons salt
- 2 tablespoons black pepper
- 10 tablespoons baking powder (not baking soda)
- 18 eggs
- 6 cups corn kernels
- 4 quarts milk
- 2 lbs melted margarine (not whipped)
Directions
- Preset convection oven to 375 for 20 minutes + 5-10 minutes.
- "If you use a convection oven, the cornbread turns out lovly.".
- Spray inside of each SS hotel pan with oil.
- Mix together separetly the dry ingredients and wet ingredients.
- Combine and stir until lumps are gone.
- Pour batter into pans about 3/4 " of batter, cover with tin foil and into convection oven.
- 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.
- Cut into squares of 30 per pan.
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