Corn Bread, Muffins, or Sticks

Ingredients U.S. Metric %
Pastry flour 1 lb 4 oz 600 g 50
Cornmeal 1 lb 4 oz 600 g 50
Sugar 6 oz 180 g 15
Baking powder 2 oz 60 g 5
Nonfat milk solids 3 oz 90 g 7.5
Salt 0.75 oz 24 g 2
Eggs, beaten 8 oz 240 g 20
Water 2 lb 2 oz 1000 g 85
Corn syrup 2 oz 60 g 5
Butter or shortening, melted 12 oz 360 g 30
Total weight: 6 lb 11 oz 3214 g 269%

Method

Procedure

Mixing

Muffin method

Scaling

60 oz (1700 g) per half-sheet pan (13 × 18 in./33 × 6 cm)

24 oz (680 g) per 9-in. (23 cm) square pan or per dozen muffins

10 oz (280 g) per dozen corn sticks

Baking

400°F (200°C) for corn bread, 25–30 minutes

425°F (218°C) for muffins or sticks, 15–20 minutes

Variation

Use buttermilk instead of water and omit nonfat milk solids. Reduce baking powder to 2.5% (1 oz/30 g) and add 1.25% (0.5 oz/15 g) baking soda.