Butter Buds Features:
- All Natural
- Economical
- Nutritious
- No Trans Fats
- No Saturated Fats
- No Fat Products
- Low Fat Products
- Rich and Flavorful
- Reduced Labor Costs
- Convenience
- Kosher (U)
Corn Bread
Preheat convection oven to 350°F. Prepare 18 x 26 sheet pan(s) with Buttermist Pan Spray.
| Ingredients | 48 servings | 96 servings | Directions |
| Enriched white flour (1) | 3 cups | 6 cups | Blend flour, cornmeal, sugar and baking powder together for 30 seconds at low speed. |
| Cornmeal | 3 cups | 6 cups | |
| Sugar | 2/3 cup | 1 1/3 cups | |
| Baking powder | 2 Tbsp 2 teas. | 1/3 cup | |
| Eggs, large fresh (1) | 4 each | 8 each | In separate bowl, mix together eggs, milk, oil and liquified ButterBuds. |
| Milk, low fat (1) (Reconstituted non fat dry milk may be substituted for fluid milk) | 3 cups | 1 quart + 2 cups | |
| Vegetable oil | 1/4 cup | 1/2 cup | |
| Liquified ButterBuds Mix* | 2 1/4 cups | 4 1/2 cups | Add to dry ingredients and blend for 30 seconds. Caution: Do not over mix. Blend only until dry ingredients are moistened. |
| Optional ingredients: | For added variation: | ||
| Cheddar cheese, reduced fat, shredded (1) | Weigh 12 oz | 1 1/2 pounds | Blend of shredded cheddar cheese to batter mixture. Reserve other to sprinkle on top of each pan before baking. |
| Jalapeo pepper, fresh or canned, chopped | Weigh 4 oz | 8 oz | Blend chopped Jalapeno peppers into batter mixture. Caution: Do not over mix. |
| Portion size approx. 3" x 3" serving | One full sheet pan cut 6 x 8 | Two full sheet pans each cut 6 x 8 (48 servings/pan) | Pour 1 quart + 1 cup of batter into each prepared pan. Top with remaining cheese. Bake 15 minutes until lightly browned. Test for doneness with toothpick. Transfer pan to cooling rack. |
* Liquified ButterBuds: 1 cup = mix ½ cup dry ButterBuds with 1 cup warm water and stir.
¼ cup = mix 2 Tbls. dry ButterBuds with ¼ cup warm water and stir.
Cost reduction tips:
(1) Use commodity ingredients when available.HACCP: Store covered in refrigerator. No further cooking required.
| *Nutrients per serving | Using ButterBuds |
Using Margarine |
| Calories | 117 | 241 |
| Total Fat | 2.4 g. = 18% to calories | 17.6 g. = 65.7% to calories |
| Saturated Fat | .7 g. = 5% to calories | 3.2 g. = 12% to calories |
| Protein | 4 g. | 4 g. |
| Carbohydrates | 19 g. | 16 g. |
| Cholesterol | 20 mg. | 20 mg. |
| Sodium | 165 mg. | 258 mg. |
| Dietary Fiber | .88 g. | .88 g. |
| Vitamin A | 134 IU | 806 IU |
| Vitamin C | trace mg. | trace mg. |
| Iron | .84 mg. | .84 mg. |
| Calcium | 52 mg | 58 mg |
*Nutrient data is untested. Based on USDA database of nutrients applied to ingredients used in this recipe
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