Cornbread USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This scrumptious and slightly sweet cornbread is a southern staple created from a combination that includes whole-grain flour, cornmeal, milk, and eggs.
CACFP CREDITING INFORMATION
1 piece (about 2" x 2¹⁄2") provides 1 oz equivalent grains.
5 from 2 votes
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Ingredients
 

25 Servings

    Weight

    • 8 oz Whole-wheat flour
    • 8 oz White whole-grain cornmeal
    • 3 oz Sugar
    • - - Baking powder
    • - - Salt
    • 3 oz Whole eggs, frozen, thawed
    • - - Nonfat milk
    • - - Canola oil
    • - - Variation:
    • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
    • - - AND
    • 4 oz Corn, canned, low-sodium, drained, rinsed

    Measure

    • 1¹⁄2 cups Whole-wheat flour
    • 1¹⁄4 cups White whole-grain cornmeal
    • ¹⁄3 cup 2 Tbsp Sugar
    • 1 Tbsp 1 tsp Baking powder
    • ³⁄4 tsp Salt
    • ¹⁄3 cup Whole eggs, frozen, thawed
    • 1³⁄4 cups Nonfat milk
    • ¹⁄4 cup Canola oil
    • - - Variation:
    • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
    • - - AND
    • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

    50 Servings

      Weight

      • 1 lb Whole-wheat flour
      • 1 lb White whole-grain cornmeal
      • 6 oz Sugar
      • - - Baking powder
      • - - Salt
      • 6 oz Whole eggs, frozen, thawed
      • - - Nonfat milk
      • - - Canola oil
      • - - Variation:
      • 8 oz Red and green bell peppers, fresh, diced ¼"
      • - - AND
      • 8 oz Corn, canned, low-sodium, drained, rinsed

      Measure

      • 3 cups Whole-wheat flour
      • 2½ cups White whole-grain cornmeal
      • 1 cup Sugar
      • ¼ cup Baking powder
      • 1½ tsp Salt
      • ⅔ cup Whole eggs, frozen, thawed
      • 3½ cups Nonfat milk
      • ½ cup Canola oil
      • - - Variation:
      • 1½ cups Red and green bell peppers, fresh, diced ¼"
      • - - AND
      • 1¼ cups Corn, canned, low-sodium, drained, rinsed

      Quantity
       

      25 Servings

        Weight

        • 8 oz Whole-wheat flour
        • 8 oz White whole-grain cornmeal
        • 3 oz Sugar
        • - - Baking powder
        • - - Salt
        • 3 oz Whole eggs, frozen, thawed
        • - - Nonfat milk
        • - - Canola oil
        • - - Variation:
        • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
        • - - AND
        • 4 oz Corn, canned, low-sodium, drained, rinsed

        Measure

        • 1¹⁄2 cups Whole-wheat flour
        • 1¹⁄4 cups White whole-grain cornmeal
        • ¹⁄3 cup 2 Tbsp Sugar
        • 1 Tbsp 1 tsp Baking powder
        • ³⁄4 tsp Salt
        • ¹⁄3 cup Whole eggs, frozen, thawed
        • 1³⁄4 cups Nonfat milk
        • ¹⁄4 cup Canola oil
        • - - Variation:
        • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
        • - - AND
        • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

        50 Servings

          Weight

          • 1 lb Whole-wheat flour
          • 1 lb White whole-grain cornmeal
          • 6 oz Sugar
          • - - Baking powder
          • - - Salt
          • 6 oz Whole eggs, frozen, thawed
          • - - Nonfat milk
          • - - Canola oil
          • - - Variation:
          • 8 oz Red and green bell peppers, fresh, diced ¼"
          • - - AND
          • 8 oz Corn, canned, low-sodium, drained, rinsed

          Measure

          • 3 cups Whole-wheat flour
          • 2½ cups White whole-grain cornmeal
          • 1 cup Sugar
          • ¼ cup Baking powder
          • 1½ tsp Salt
          • ⅔ cup Whole eggs, frozen, thawed
          • 3½ cups Nonfat milk
          • ½ cup Canola oil
          • - - Variation:
          • 1½ cups Red and green bell peppers, fresh, diced ¼"
          • - - AND
          • 1¼ cups Corn, canned, low-sodium, drained, rinsed

          Ingredients
           

          25 Servings

            Weight

            • 8 oz Whole-wheat flour
            • 8 oz White whole-grain cornmeal
            • 3 oz Sugar
            • - - Baking powder
            • - - Salt
            • 3 oz Whole eggs, frozen, thawed
            • - - Nonfat milk
            • - - Canola oil
            • - - Variation:
            • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
            • - - AND
            • 4 oz Corn, canned, low-sodium, drained, rinsed

            Measure

            • 1¹⁄2 cups Whole-wheat flour
            • 1¹⁄4 cups White whole-grain cornmeal
            • ¹⁄3 cup 2 Tbsp Sugar
            • 1 Tbsp 1 tsp Baking powder
            • ³⁄4 tsp Salt
            • ¹⁄3 cup Whole eggs, frozen, thawed
            • 1³⁄4 cups Nonfat milk
            • ¹⁄4 cup Canola oil
            • - - Variation:
            • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
            • - - AND
            • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

            50 Servings

              Weight

              • 1 lb Whole-wheat flour
              • 1 lb White whole-grain cornmeal
              • 6 oz Sugar
              • - - Baking powder
              • - - Salt
              • 6 oz Whole eggs, frozen, thawed
              • - - Nonfat milk
              • - - Canola oil
              • - - Variation:
              • 8 oz Red and green bell peppers, fresh, diced ¼"
              • - - AND
              • 8 oz Corn, canned, low-sodium, drained, rinsed

              Measure

              • 3 cups Whole-wheat flour
              • 2½ cups White whole-grain cornmeal
              • 1 cup Sugar
              • ¼ cup Baking powder
              • 1½ tsp Salt
              • ⅔ cup Whole eggs, frozen, thawed
              • 3½ cups Nonfat milk
              • ½ cup Canola oil
              • - - Variation:
              • 1½ cups Red and green bell peppers, fresh, diced ¼"
              • - - AND
              • 1¼ cups Corn, canned, low-sodium, drained, rinsed

              Quantity
               

              25 Servings

                Weight

                • 8 oz Whole-wheat flour
                • 8 oz White whole-grain cornmeal
                • 3 oz Sugar
                • - - Baking powder
                • - - Salt
                • 3 oz Whole eggs, frozen, thawed
                • - - Nonfat milk
                • - - Canola oil
                • - - Variation:
                • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
                • - - AND
                • 4 oz Corn, canned, low-sodium, drained, rinsed

                Measure

                • 1¹⁄2 cups Whole-wheat flour
                • 1¹⁄4 cups White whole-grain cornmeal
                • ¹⁄3 cup 2 Tbsp Sugar
                • 1 Tbsp 1 tsp Baking powder
                • ³⁄4 tsp Salt
                • ¹⁄3 cup Whole eggs, frozen, thawed
                • 1³⁄4 cups Nonfat milk
                • ¹⁄4 cup Canola oil
                • - - Variation:
                • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
                • - - AND
                • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

                50 Servings

                  Weight

                  • 1 lb Whole-wheat flour
                  • 1 lb White whole-grain cornmeal
                  • 6 oz Sugar
                  • - - Baking powder
                  • - - Salt
                  • 6 oz Whole eggs, frozen, thawed
                  • - - Nonfat milk
                  • - - Canola oil
                  • - - Variation:
                  • 8 oz Red and green bell peppers, fresh, diced ¼"
                  • - - AND
                  • 8 oz Corn, canned, low-sodium, drained, rinsed

                  Measure

                  • 3 cups Whole-wheat flour
                  • 2½ cups White whole-grain cornmeal
                  • 1 cup Sugar
                  • ¼ cup Baking powder
                  • 1½ tsp Salt
                  • ⅔ cup Whole eggs, frozen, thawed
                  • 3½ cups Nonfat milk
                  • ½ cup Canola oil
                  • - - Variation:
                  • 1½ cups Red and green bell peppers, fresh, diced ¼"
                  • - - AND
                  • 1¼ cups Corn, canned, low-sodium, drained, rinsed
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 8 oz Whole-wheat flour
                    • 8 oz White whole-grain cornmeal
                    • 3 oz Sugar
                    • - - Baking powder
                    • - - Salt
                    • 3 oz Whole eggs, frozen, thawed
                    • - - Nonfat milk
                    • - - Canola oil
                    • - - Variation:
                    • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
                    • - - AND
                    • 4 oz Corn, canned, low-sodium, drained, rinsed

                    Measure

                    • 1¹⁄2 cups Whole-wheat flour
                    • 1¹⁄4 cups White whole-grain cornmeal
                    • ¹⁄3 cup 2 Tbsp Sugar
                    • 1 Tbsp 1 tsp Baking powder
                    • ³⁄4 tsp Salt
                    • ¹⁄3 cup Whole eggs, frozen, thawed
                    • 1³⁄4 cups Nonfat milk
                    • ¹⁄4 cup Canola oil
                    • - - Variation:
                    • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
                    • - - AND
                    • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

                    50 Servings

                      Weight

                      • 1 lb Whole-wheat flour
                      • 1 lb White whole-grain cornmeal
                      • 6 oz Sugar
                      • - - Baking powder
                      • - - Salt
                      • 6 oz Whole eggs, frozen, thawed
                      • - - Nonfat milk
                      • - - Canola oil
                      • - - Variation:
                      • 8 oz Red and green bell peppers, fresh, diced ¼"
                      • - - AND
                      • 8 oz Corn, canned, low-sodium, drained, rinsed

                      Measure

                      • 3 cups Whole-wheat flour
                      • 2½ cups White whole-grain cornmeal
                      • 1 cup Sugar
                      • ¼ cup Baking powder
                      • 1½ tsp Salt
                      • ⅔ cup Whole eggs, frozen, thawed
                      • 3½ cups Nonfat milk
                      • ½ cup Canola oil
                      • - - Variation:
                      • 1½ cups Red and green bell peppers, fresh, diced ¼"
                      • - - AND
                      • 1¼ cups Corn, canned, low-sodium, drained, rinsed

                      Quantity
                       

                      25 Servings

                        Weight

                        • 8 oz Whole-wheat flour
                        • 8 oz White whole-grain cornmeal
                        • 3 oz Sugar
                        • - - Baking powder
                        • - - Salt
                        • 3 oz Whole eggs, frozen, thawed
                        • - - Nonfat milk
                        • - - Canola oil
                        • - - Variation:
                        • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
                        • - - AND
                        • 4 oz Corn, canned, low-sodium, drained, rinsed

                        Measure

                        • 1¹⁄2 cups Whole-wheat flour
                        • 1¹⁄4 cups White whole-grain cornmeal
                        • ¹⁄3 cup 2 Tbsp Sugar
                        • 1 Tbsp 1 tsp Baking powder
                        • ³⁄4 tsp Salt
                        • ¹⁄3 cup Whole eggs, frozen, thawed
                        • 1³⁄4 cups Nonfat milk
                        • ¹⁄4 cup Canola oil
                        • - - Variation:
                        • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
                        • - - AND
                        • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

                        50 Servings

                          Weight

                          • 1 lb Whole-wheat flour
                          • 1 lb White whole-grain cornmeal
                          • 6 oz Sugar
                          • - - Baking powder
                          • - - Salt
                          • 6 oz Whole eggs, frozen, thawed
                          • - - Nonfat milk
                          • - - Canola oil
                          • - - Variation:
                          • 8 oz Red and green bell peppers, fresh, diced ¼"
                          • - - AND
                          • 8 oz Corn, canned, low-sodium, drained, rinsed

                          Measure

                          • 3 cups Whole-wheat flour
                          • 2½ cups White whole-grain cornmeal
                          • 1 cup Sugar
                          • ¼ cup Baking powder
                          • 1½ tsp Salt
                          • ⅔ cup Whole eggs, frozen, thawed
                          • 3½ cups Nonfat milk
                          • ½ cup Canola oil
                          • - - Variation:
                          • 1½ cups Red and green bell peppers, fresh, diced ¼"
                          • - - AND
                          • 1¼ cups Corn, canned, low-sodium, drained, rinsed
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 8 oz Whole-wheat flour
                            • 8 oz White whole-grain cornmeal
                            • 3 oz Sugar
                            • - - Baking powder
                            • - - Salt
                            • 3 oz Whole eggs, frozen, thawed
                            • - - Nonfat milk
                            • - - Canola oil
                            • - - Variation:
                            • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
                            • - - AND
                            • 4 oz Corn, canned, low-sodium, drained, rinsed

                            Measure

                            • 1¹⁄2 cups Whole-wheat flour
                            • 1¹⁄4 cups White whole-grain cornmeal
                            • ¹⁄3 cup 2 Tbsp Sugar
                            • 1 Tbsp 1 tsp Baking powder
                            • ³⁄4 tsp Salt
                            • ¹⁄3 cup Whole eggs, frozen, thawed
                            • 1³⁄4 cups Nonfat milk
                            • ¹⁄4 cup Canola oil
                            • - - Variation:
                            • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
                            • - - AND
                            • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

                            50 Servings

                              Weight

                              • 1 lb Whole-wheat flour
                              • 1 lb White whole-grain cornmeal
                              • 6 oz Sugar
                              • - - Baking powder
                              • - - Salt
                              • 6 oz Whole eggs, frozen, thawed
                              • - - Nonfat milk
                              • - - Canola oil
                              • - - Variation:
                              • 8 oz Red and green bell peppers, fresh, diced ¼"
                              • - - AND
                              • 8 oz Corn, canned, low-sodium, drained, rinsed

                              Measure

                              • 3 cups Whole-wheat flour
                              • 2½ cups White whole-grain cornmeal
                              • 1 cup Sugar
                              • ¼ cup Baking powder
                              • 1½ tsp Salt
                              • ⅔ cup Whole eggs, frozen, thawed
                              • 3½ cups Nonfat milk
                              • ½ cup Canola oil
                              • - - Variation:
                              • 1½ cups Red and green bell peppers, fresh, diced ¼"
                              • - - AND
                              • 1¼ cups Corn, canned, low-sodium, drained, rinsed

                              Quantity
                               

                              25 Servings

                                Weight

                                • 8 oz Whole-wheat flour
                                • 8 oz White whole-grain cornmeal
                                • 3 oz Sugar
                                • - - Baking powder
                                • - - Salt
                                • 3 oz Whole eggs, frozen, thawed
                                • - - Nonfat milk
                                • - - Canola oil
                                • - - Variation:
                                • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
                                • - - AND
                                • 4 oz Corn, canned, low-sodium, drained, rinsed

                                Measure

                                • 1¹⁄2 cups Whole-wheat flour
                                • 1¹⁄4 cups White whole-grain cornmeal
                                • ¹⁄3 cup 2 Tbsp Sugar
                                • 1 Tbsp 1 tsp Baking powder
                                • ³⁄4 tsp Salt
                                • ¹⁄3 cup Whole eggs, frozen, thawed
                                • 1³⁄4 cups Nonfat milk
                                • ¹⁄4 cup Canola oil
                                • - - Variation:
                                • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
                                • - - AND
                                • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

                                50 Servings

                                  Weight

                                  • 1 lb Whole-wheat flour
                                  • 1 lb White whole-grain cornmeal
                                  • 6 oz Sugar
                                  • - - Baking powder
                                  • - - Salt
                                  • 6 oz Whole eggs, frozen, thawed
                                  • - - Nonfat milk
                                  • - - Canola oil
                                  • - - Variation:
                                  • 8 oz Red and green bell peppers, fresh, diced ¼"
                                  • - - AND
                                  • 8 oz Corn, canned, low-sodium, drained, rinsed

                                  Measure

                                  • 3 cups Whole-wheat flour
                                  • 2½ cups White whole-grain cornmeal
                                  • 1 cup Sugar
                                  • ¼ cup Baking powder
                                  • 1½ tsp Salt
                                  • ⅔ cup Whole eggs, frozen, thawed
                                  • 3½ cups Nonfat milk
                                  • ½ cup Canola oil
                                  • - - Variation:
                                  • 1½ cups Red and green bell peppers, fresh, diced ¼"
                                  • - - AND
                                  • 1¼ cups Corn, canned, low-sodium, drained, rinsed
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 8 oz Whole-wheat flour
                                    • 8 oz White whole-grain cornmeal
                                    • 3 oz Sugar
                                    • - - Baking powder
                                    • - - Salt
                                    • 3 oz Whole eggs, frozen, thawed
                                    • - - Nonfat milk
                                    • - - Canola oil
                                    • - - Variation:
                                    • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
                                    • - - AND
                                    • 4 oz Corn, canned, low-sodium, drained, rinsed

                                    Measure

                                    • 1¹⁄2 cups Whole-wheat flour
                                    • 1¹⁄4 cups White whole-grain cornmeal
                                    • ¹⁄3 cup 2 Tbsp Sugar
                                    • 1 Tbsp 1 tsp Baking powder
                                    • ³⁄4 tsp Salt
                                    • ¹⁄3 cup Whole eggs, frozen, thawed
                                    • 1³⁄4 cups Nonfat milk
                                    • ¹⁄4 cup Canola oil
                                    • - - Variation:
                                    • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
                                    • - - AND
                                    • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

                                    50 Servings

                                      Weight

                                      • 1 lb Whole-wheat flour
                                      • 1 lb White whole-grain cornmeal
                                      • 6 oz Sugar
                                      • - - Baking powder
                                      • - - Salt
                                      • 6 oz Whole eggs, frozen, thawed
                                      • - - Nonfat milk
                                      • - - Canola oil
                                      • - - Variation:
                                      • 8 oz Red and green bell peppers, fresh, diced ¼"
                                      • - - AND
                                      • 8 oz Corn, canned, low-sodium, drained, rinsed

                                      Measure

                                      • 3 cups Whole-wheat flour
                                      • 2½ cups White whole-grain cornmeal
                                      • 1 cup Sugar
                                      • ¼ cup Baking powder
                                      • 1½ tsp Salt
                                      • ⅔ cup Whole eggs, frozen, thawed
                                      • 3½ cups Nonfat milk
                                      • ½ cup Canola oil
                                      • - - Variation:
                                      • 1½ cups Red and green bell peppers, fresh, diced ¼"
                                      • - - AND
                                      • 1¼ cups Corn, canned, low-sodium, drained, rinsed

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 8 oz Whole-wheat flour
                                        • 8 oz White whole-grain cornmeal
                                        • 3 oz Sugar
                                        • - - Baking powder
                                        • - - Salt
                                        • 3 oz Whole eggs, frozen, thawed
                                        • - - Nonfat milk
                                        • - - Canola oil
                                        • - - Variation:
                                        • 4 oz Red and green bell peppers, fresh, diced ¹⁄4"
                                        • - - AND
                                        • 4 oz Corn, canned, low-sodium, drained, rinsed

                                        Measure

                                        • 1¹⁄2 cups Whole-wheat flour
                                        • 1¹⁄4 cups White whole-grain cornmeal
                                        • ¹⁄3 cup 2 Tbsp Sugar
                                        • 1 Tbsp 1 tsp Baking powder
                                        • ³⁄4 tsp Salt
                                        • ¹⁄3 cup Whole eggs, frozen, thawed
                                        • 1³⁄4 cups Nonfat milk
                                        • ¹⁄4 cup Canola oil
                                        • - - Variation:
                                        • ³⁄4 cup Red and green bell peppers, fresh, diced ¹⁄4"
                                        • - - AND
                                        • ½ cup 2 Tbsp Corn, canned, low-sodium, drained, rinsed

                                        50 Servings

                                          Weight

                                          • 1 lb Whole-wheat flour
                                          • 1 lb White whole-grain cornmeal
                                          • 6 oz Sugar
                                          • - - Baking powder
                                          • - - Salt
                                          • 6 oz Whole eggs, frozen, thawed
                                          • - - Nonfat milk
                                          • - - Canola oil
                                          • - - Variation:
                                          • 8 oz Red and green bell peppers, fresh, diced ¼"
                                          • - - AND
                                          • 8 oz Corn, canned, low-sodium, drained, rinsed

                                          Measure

                                          • 3 cups Whole-wheat flour
                                          • 2½ cups White whole-grain cornmeal
                                          • 1 cup Sugar
                                          • ¼ cup Baking powder
                                          • 1½ tsp Salt
                                          • ⅔ cup Whole eggs, frozen, thawed
                                          • 3½ cups Nonfat milk
                                          • ½ cup Canola oil
                                          • - - Variation:
                                          • 1½ cups Red and green bell peppers, fresh, diced ¼"
                                          • - - AND
                                          • 1¼ cups Corn, canned, low-sodium, drained, rinsed
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Combine flour, cornmeal, sugar, baking powder, and salt in a commercial mixer (batch as needed). Using a paddle attachment, mix for 1 minute on low speed.
                                          • Combine eggs, milk, and oil in a large bowl. Stir well.
                                          • Add egg mixture to dry ingredients. Mix until dry ingredients are moistened.
                                            DO NOT OVERMIX.
                                            For 25 servings, mix for 1–2 minutes on medium speed.
                                            For 50 servings, mix for 2–3 minutes on medium speed.
                                          • Pour batter on a sheet pan lightly coated with pan-release spray.
                                            For 25 servings, pour 2 lb 4 oz (3³⁄4 cups) batter on 1 quarter-sheet pan (9¹⁄2" x 13" x 1").
                                            For 50 servings, pour 4 lb 8 oz (1 qt 3¹⁄2 cups) on 1 half-sheet pan (18″ x 13″ x 1").
                                          • Bake until lightly browned:
                                            Conventional oven: 400 °F for 30–35 minutes.
                                            Convection oven: 350 °F for 20–25 minutes.
                                          • Remove from oven. Cool for 10 minutes.
                                          • Portion:
                                            For 25 servings, cut each pan 5 x 5 (25 pieces per pan).
                                            For 50 servings, cut each pan 5 x 10 (50 pieces per pan).
                                            Serve 1 piece (about 2" x 2½").
                                          • Variation:
                                            Add peppers and corn to step 3.
                                            Continue with step 4.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Cornbread USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 piece (about 2" x 2¹⁄2")
                                          Calories 107 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 0g0%
                                          Cholesterol 14mg5%
                                          Sodium 173mg8%
                                          Potassium 91mg3%
                                          Total Carbohydrate 18g6%
                                          Dietary Fiber 2g8%
                                          Total Sugars 4g4%
                                          Protein 3g6%
                                          Vitamin D 11IU73%
                                          Calcium 40mg4%
                                          Iron 0mg0%
                                          Added Sugar 0g
                                          *
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          Meal Components: Grains.
                                          Yield / Volume
                                          25 Servings:
                                          About 2 lb 0.5 oz
                                          About 1 qt ¼ cup/1 quarter sheet pan (9¹⁄2′′ x 13" x 1")
                                          50 Servings:
                                          About 4 lb 1 oz
                                          About 2 qt ½ cup/1 half sheet pan
                                          (18′′ x 13′′ x 1′′)