Steven Burke, foodservice chef, and June Hayman, nutritionist, at the Austin Independent School District in Texas, reworked this classic Southern item to meet the USDA’s definition of a whole-grain product. The cornbread recipe used to have equal parts of cornmeal and flour. Burke and Hayman altered the recipe to increase the amount of cornmeal. They also replaced the oil with a no-fat butter substitute to decrease the amount of fat in the bread.
3½ lbs. flour
4½ lbs. cornmeal
1 cup baking powder
3 cups sugar
2 tbsp. salt
1 package Butter Buds powder
4 qts. Water
1 qt. eggs
2 cups milk
1. Blend dry ingredients in mixer on low speed using flat beater.
2. Combine water, eggs, and milk. Add to dry ingredients; mix just enough to moisten.
3. Divide into two sprayed bun pans.
4. Bake at 325˚F for 20 to 25 mins. on low. You may need to rotate the pan midway through baking. Note: Due to having no oil, the cornmeal may not achieve a full golden brown color. Brush with a little margarine and place back in the oven to achieve a brown coloring.