Sausage & Cheese Cornbread

Sausage & Cheese Cornbread

1 piece

Serving Size

This cornbread is perfect for breakfast, combining protein powerhouses turkey sausage and cheese with a touch of maple.

Ingredients Show More

Ingredient

50 Portions

100 Portions

Butterball All Natural Breakfast Sausage Patty, chopped - Product # 22655 72899

50 Portions 3 lbs. 9 oz. (50 ea.)

100 Portions 7 lbs. 2 oz. (100 ea.)

Nonstick cooking spray

50 Portions 2 sprays

100 Portions 4 sprays

White whole wheat flour, USDA or commercial

50 Portions 1 lb. 14 oz.

100 Portions 3 lbs. 12 oz.

Cornmeal, enriched, yellow

50 Portions 1 lbs. 14 oz.

100 Portions 3 lbs. 12 oz.

Baking powder

50 Portions ¼ cup

100 Portions ½ cup

Baking soda

50 Portions 2 tbsp.

100 Portions ¼ cup

Salt, table

50 Portions 2 tsp.

100 Portions 1 tbsp. 1 tsp.

Cheddar cheese, reduced fat, shredded, USDA or commercial

50 Portions 3 lbs. 2 oz.

100 Portions 6 lbs. 4 oz.

Eggs, liquid whole, frozen, thawed, USDA or commercial

50 Portions 2 cups

100 Portions 1 qt.

Maple syrup

50 Portions 2 cups

100 Portions 1 qt.

Vegetable oil, USDA or commercial

50 Portions 2 cups

100 Portions 1 qt.

1% milk

50 Portions 2 cups

100 Portions 1 qt.

Directions Show More

  1. Thaw eggs and sausage in refrigerator for 48 hours.
  2. Chop sausage with pastry scraper or a knife.
  3. Preheat oven to 350 ̊ F. Spray steamtable pans with nonstick cooking spray. Use one full 12” x 20” x 4” steamtable pan for every 25 servings.
  4. Prepare dry flour mixture by stirring flour, cornmeal, baking powder, baking soda, salt, and cheese in a standing mixer or large bowl.
  5. In a separate large bowl, whisk together eggs, syrup, oil, and milk.
  6. Using the whisk attachment on a standing mixer, slowly add wet ingredients into the dry ingredients. Use a large rubber spatula to remove any ingredients that stick to the bottom and sides of the bowl. Stir until ingredients are mixed. Do not overmix. Using a large metal spoon, mix in chopped sausage.
  7. To bake bread, preheat oven to 350° F. Divide dough evenly into steamtable pans, about 7 lbs. 3 oz. each pan. Bake for 25-30 minutes. Remove from the oven and allow to rest for 15 minutes.
  8. Cut into 5 x 5 pieces and serve with optional honey and butter packets on the side (not included in nutrient analysis).
  9. Store any leftovers in the refrigerator.

CCP: Hold thawed sausage patties, eggs, and wet ingredient mixture at 41° F or lower. Heat bread to 165° F or higher for 15 seconds and hold at 140° F or higher. Hold leftovers at 41° F or lower.

Nutrients per Serving Show More

Calories 389 kcal

Saturated Fat 7 g

Trans Fat 22 g

Total Fat 22 g

Cholesterol 79 mg

Calcium 102 mg

Total Dietary Fiber 2 g

Iron 5 mg

Sodium 713 mg

Potassium 0 g

Sugars 9 g

Carbohydrate 36 g

Vitamin A 106 IU

Vitamin C 0 mg

Protein 19 g

Component

Meat/Meat Alt 2 oz. eq.

Grain 2 oz. eq.

Fruit 0 cup(s)

Vegetable 0 cup(s)

Milk 0 cup(s)

Print Email Share
Find Your Broker

Find Your Broker