Wild Blueberry Lemon Corn Squares - School Food Handler

Name: Wild Blueberry Lemon Corn Squares - School Food Handler
Ingredients: Preheat the oven to 350 °F.; Spray a full-size, 2-inch steamtable pan for each 24 servings with pan spray.; Mix cornmeal, flour, baking powder, brown sugar, and lemon zest together into a large bowl.; In a large container or bowl, mix milk, egg, and oil.; Combine liquid mixture with dry mixture. Stir well to combine.; Divide batter evenly between both pans.; Bake for 30 to 45 minutes until mixture is golden on top. CCP: Heat to 135 ℉ or higher for at least 15 seconds.; For serving, cut each steamtable pan 6 by 4.; Add blueberries, lemon juice, and vanilla extract to a full-size, 2-inch steamtable pan.

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Delicious Wild Blueberry Lemon Corn Squares perfect for school meals, made with fresh lemon juice and frozen wild blueberries. Bake to golden perfection and serve with a side of flavorful lemon...

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Ingredients

Preheat the oven to 350 °F.
Spray a full-size, 2-inch steamtable pan for each 24 servings with pan spray.
Mix cornmeal, flour, baking powder, brown sugar, and lemon zest together into a large bowl.
In a large container or bowl, mix milk, egg, and oil.
Combine liquid mixture with dry mixture. Stir well to combine.
Divide batter evenly between both pans.
Bake for 30 to 45 minutes until mixture is golden on top. CCP: Heat to 135 ℉ or higher for at least 15 seconds.
For serving, cut each steamtable pan 6 by 4.
Add blueberries, lemon juice, and vanilla extract to a full-size, 2-inch steamtable pan.