Cornbread
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
86
ingredients
- 9 cups self-rising cornmeal
- 9 cups self-rising flour
- 4 1⁄2 cups dry milk
- 10 1⁄2 tablespoons baking powder
- 7 1⁄2 teaspoons salt
- 9 tablespoons sugar
- 9 cups shortening
- 36 eggs
- 9 cups water
directions
- Preheat oven to 425°.
- In a large bowl cut in 3/4 cup vegetable shortening with the cornbread mix and until it resembles coarse crumbs. Add 3 lightly beaten eggs and 1 cup of water. Mix well.
- Bake in a commercial baking pan greased for 15 – 20 minutes, or until a tooth pick inserted into the center comes out clean.
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RECIPE SUBMITTED BY
I'm a mom of 3. My son is 22, married and in the Army. My daughters are 16 and 5. My oldest one is in the Army JROTC and the Nave Sea Cadets and will be going to New Mexico for Culinary School this summer. My little one is in a special Kindergarten class that teaches both English and Spanish.
I work at our church's gym and I cook for our church. I cook every Wed. for 100 to 125 of our church members. I cook a normal meal, a healthy meal and a kids meal.
I also cook for my daughter’s Sea Cadets drills. At the drills there are 40 to 60 teenagers. I am teaching my daughter and another cadet how to cook for their group of cadets. I teach them how to plan the menus for their monthly week-enders. I teach them how to figure how much they need, how much it will cost and then take them shopping for their supplies. We serve breakfast, lunch and dinner.