This is not a hot and spicy version. To add more heat, add more peppers or use fresh peppers.

6	lbs.	sugar
8	lbs.	all-purpose flour
4	lbs.	corn meal
10	oz.	baking powder
3	oz.	salt
3	qts.	whole eggs
2	qts.	Canola oil
2	qts.	milk
6	oz.	canned jalapeņo peppers
4	oz.	roasted red peppers
5	lbs.	frozen whole kernel corn

Process jalapeņos and roasted red peppers in food processor.

Add all dry ingredients in mixer and mix on low speed for 1 minute.

Scrape bowl and add all liquid ingredients and mix on low speed for 5 minutes. Scrape bowl.

Add peppers and frozen corn and mix on low speed for 1 minute.

Remove from mixer and place into 3 gallon plastic containers. Label, date, and refrigerate.

TO BAKE: Spray full sheetpans with pan spray.

Place sheetpan on scale and adjust for weight.

Pour mixture onto pan and weigh out to 9 pounds.

Bake for 30 minutes in a 350 degree oven, until golden brown. Cut bread into servings (6 x 10 rows).

Yield: 60 servings per pan