3 lbs. 8 oz. flour, general purpose, wheat, sifted
4 lbs. 8 oz. cornmeal
2 1/2 c. milk, nonfat, dry (12 oz.)
1 c. granulated sugar
3/4 c. baking powder
5 tbsp. salt
3 c. whole eggs (15 eggs)
3 3/4 qt. water
3 c. (1 lb. 8 oz.) shortening, melted or salad oil

Blend flour, cornmeal, dry milk, sugar, baking powder and salt in mixing bowl.

Combine eggs and water; add to ingredients in mixing bowl. Blend at LOW speed about 1 minute. Scrape bowl down.

Add shortening; mix at MEDIUM speed until blended.

Preheat oven to 425 degrees.

Pour about 1 gallon (10 pounds) batter into each well-greased pan. Bake 20 to 25 minutes or until done. Cool; cut 6"x9" (approximately 3"x3"). NOTE: Serve with honey, butter or jam.

PANS: 2 - 18"x26" sheet pans.

PORTIONS: 100, 1 piece each.

OVEN TEMPERATURE: 425 degrees.