Cornbread Stuffing USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This recipe unites cornbread, whole-wheat flour, celery, onions, green peppers, and spices to form a delicious southern side.
CACFP CREDITING INFORMATION
1 piece provides 1.25 oz equivalent grains.
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Instructions
 

  • See Cornbread USDA Recipe for CACFP for ingredients and directions.
  • Crumble cornbread. Set aside for step 7.
  • In a medium stock pot, add margarine, celery, onions, and bell peppers. Sauté uncovered for 2–3 minutes over high heat, stirring constantly.
  • Turn heat down to medium. Add flour, stirring constantly. Onion mixture will have a pasty consistency.
  • Add milk and chicken broth. Continue stirring to avoid lumps.
  • Add poultry seasoning, pepper, garlic, and sage. Simmer uncovered for 2–3 minutes. Set aside for step 7.
  • Combine chicken broth mixture and crumbled cornbread in a large bowl. Stir well.
  • Spread 2 qt 3¾ cups (about 5 lb) cornbread stuffing evenly into a half steam table pan (12" x 10" x 2½") lightly coated with pan-release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake:
    Conventional oven: 350 °F for 30–40 minutes.
    Convection oven: 300 °F for 20–30 minutes.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
    Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion: Cut each pan 5 x 5 (25 pieces per pan).
    Serve 1 piece (about 2″ x 2³⁄8").

Nutrition INFORMATION

Cornbread Stuffing USDA Recipe for Child Care Centers
Amount Per Serving
 
1 piece
Calories
136
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
11
mg
4
%
Sodium
 
190
mg
8
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
5
g
6
%
Added Sugars included
 
0
g
Protein
 
4
g
8
%
Vitamin D
 
13
IU
87
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
Potassium
 
179
mg
5
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 7 oz
Celery: 10 oz
Green bell peppers: 5 oz
50 Servings:
Mature onions: 14 oz
Celery: 1 lb 4 oz
Green bell peppers: 10 oz

Notes

See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 4 lb 6 oz
About 2 qt ¾ cup/1steam table pan
(12" x 10′′ x 2½")
50 Servings:
About 8 lb 12 oz
About 1 gal 1½ cups/2 steam table pans
(12" x 10" x 2½")