Corn Bread For 100 In Convection Oven Recipes

CORN BREAD FOR 100 IN CONVECTION OVEN

Steps:

• 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.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

OVEN-FRIED CORNBREAD

Steps:

• Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.