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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 09-17-2013, 07:37 PM   #1
is Blowin Smoke!
Join Date: 03-06-10
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Default Cornbread for 125 + question please

I have a catering gig (Wedding) this weekend and one thing the bride wants know is cornbread. Okay I am fine with cornbread in a cast iron skillet cooked but that is going to take WAY to long!!!

Question has anyone cooked cornbread in a full or half hotel pan? If so how does it turn out?

Or any other ideas would be appreciated indeed
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Old 09-17-2013, 07:55 PM   #2
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Location: Pemberton, New Jersey

I've used shallow (2") full sized pans. It takes a little longer because of the volume, but it turns out fine. Doesn't have the crispy crust like the cast iron gives, but it's moist and it still tastes great.
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Old 09-18-2013, 03:27 AM   #3
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Location: Lake View, New York

works great sprinkle some turbinado in pan before pouring the the outside a little bark..also let it air dry / cool down
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Old 09-18-2013, 05:27 AM   #4
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Get the hotel pan HOT (with oil) before adding the batter. It will turn out okay.
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Old 09-18-2013, 08:21 AM   #5
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Join Date: 08-25-13
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You should have no problem making corn bread in a hotel pan. I have done it many times. You will hardly see a difference, if any at all. Cast iron is fun and all, but really does not change the final product. Just make sure you lube that puppy up real well, and get it hot before adding the batter.
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Old 09-26-2013, 05:34 PM   #6
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Ive used full sheet pans and it turns out just fine too.
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Old 09-29-2013, 12:04 PM   #7
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I used 2.5" full steam table pans and put them in the Lang with a loose cover of foil and smoked at 350° Do make sure the pans are hot and peanut oil works best
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