Ingredients
3 qt. 1 ½ pt. milk, whole
30 eggs, fresh
3 lb. 12 oz. butter, solid, unsalted
3 lb. 5 oz. sugar, granulated
3 Tbsp. 1 tsp. salt, kosher
15 Tbsp. baking powder
5 lb. 13 ¾ oz. flour, whole wheat
10 cups blue cornmeal
Instructions
- Preheat oven to 400°F.
- Whisk together milk and eggs, set aside.
- In a mixer, cream together the butter and sugar.
- In a separate bowl, stir together salt, baking powder, flour and cornmeal
- While mixer is on low, add the dry ingredients to the creamed butter and sugar, alternating with the milk/egg mixture.
- Pour 4.5 lb. batter per greased half sheet pan.
- Bake for about 20 minutes.
- Cut each half sheet pan into 24 2-oz. pieces.
Source
- Recipe and Photo: Chef Ann Foundation
- Nutrition and Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
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