Page 317 - CMC Recipe Book

Primary Portions
36
Senior Portions
22
CMC
Recipe - Easiyo Cornbread
Category - Pastry
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
20 mins
Cooking Time Cooking Temp
25 mins Gas 4/180°c
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Easiyo Natural Yoghurt
600mls
Polenta
350g
Bicarbonate Soda
1/2 tsp
Baking Powder
1/4 tsp
Eggs
4 each
Caster Sugar
3 tsp
Plain Flour
300g
Total
Portion Cost
Method
Mix all the dry ingredients together and season with a little salt.
Then mix together the eggs and the yoghurt, combine the two mixtures until you have a thick batter type consistency.
Transfer to a lined oven proof dish/tray and cook for 35 minutes on Gas 4/180°c. The mixture should be well risen and golden brown.
Transfer the cooked bread to a cooling rack and leave to cool before cutting.
This can be made in bulk and frozen, and great as an addition to the salad bars.