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Food Handling General Discussion General and open discussion for food handling and safety.

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Old 02-15-2011, 11:35 PM   #1
K Dub
Is lookin for wood to cook with.
Join Date: 01-31-10
Location: Kennewick, Wa
Default How do you make and hold your cornbread?

How do you make and hold your cornbread? Those of you who make / sell it. Do you make pans of it or muffin style? How far in advance do you make it and what are your requirements for holding it? Does it have to be refrigerated?
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Old 02-16-2011, 09:09 AM   #2
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We make ours in mini loaf pans, stack in hotel pans & cover with plastic
No refrigeration needed. Warm before serving.
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Old 02-16-2011, 09:17 AM   #3
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^^^^^^^ But if you going to try and keep them warm in a cooler with a gallon jug of screaming hot water. Dont open until needed. I think it would be hard to keep them warm for a long period of time. Maybe a Cambro will work better.

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Old 02-17-2011, 02:08 PM   #4
K Dub
Is lookin for wood to cook with.
Join Date: 01-31-10
Location: Kennewick, Wa

I just want to make then a couple days in advance of a vending event. I will wrap them after cooling. I was not sure if they needed to be refrigerated. I think I am going to do them muffin style.
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Old 02-22-2011, 11:40 AM   #5
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Join Date: 02-20-10
Location: Cochrane, On.

Because of the ingredients, eggs, butter, possibly cheese, jalapenos or whole corn, I refrigerate it. I've found several times it went rancid after a day or so at room temp. Keeping it covered seals in moisture and makes a breeding ground for microbes.
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Old 03-03-2011, 09:53 AM   #6
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Join Date: 02-01-09
Location: Montvale, NJ 07645

We cook them up in 1/2 pans the day of the event, and slice to order. We have a Vulcan double oven on our trailer that accomodates 16-1/2 pans at a time. each pan has 12-15 portions. (depending who is slicing). We then hold in cambros.
Our prep and cook time is about 60-75 minutes. The whole process is a bit cumbersome, but it is a popular item and our cost is so minimal (3.00 a pan)

Hope this helps.
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Old 03-29-2011, 03:45 PM   #7
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Join Date: 03-21-11
Location: Tehachapi, ca.

Recently went to our local new bbq joint, it was great except the cornbread. served cold almost ruined the whole dinner. I'm glad your asking the question.
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Old 03-29-2011, 04:00 PM   #8
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Join Date: 10-06-09
Location: Centerville TN

I usually make mine in a large black iron skillet then hold it in my left hand as I sop up all the left over juices off my plate from the white beans and turnip greens!
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Old 05-29-2011, 12:15 AM   #9
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Join Date: 05-28-11
Location: Seattle, Wa

i like to make mine in muffin pans. usualy a little spicy with extra jalapeños
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