1. Thaw eggs and sausage in refrigerator for 48 hours.
2. Chop sausage with pastry scraper or a knife.
3. Preheat oven to 350 ̊ F. Spray steamtable pans with nonstick cooking spray. Use one full 12” x 20” x 4” steamtable pan for every 25 servings.
4. Prepare dry flour mixture by stirring flour, cornmeal, baking powder, baking soda, salt, and cheese in a standing mixer or large bowl.
5. In a separate large bowl, whisk together eggs, syrup, oil, and milk.
6. Using the whisk attachment on a standing mixer, slowly add wet ingredients into the dry ingredients. Use a large rubber spatula to remove any ingredients that stick to the bottom and sides of the bowl. Stir until ingredients are mixed. Do not overmix. Using a large metal spoon, mix in chopped sausage.
7. To bake bread, preheat oven to 350° F. Divide dough evenly into steamtable pans, about 7 lbs. 3 oz. each pan. Bake for 25-30 minutes. Remove from the oven and allow to rest for 15 minutes.
8. Cut into 5 x 5 pieces and serve with optional honey and butter packets on the side (not included in nutrient analysis).
9. Store any leftovers in the refrigerator.

CCP: Hold thawed sausage patties, eggs, and wet ingredient mixture at 41° F or lower. Heat bread to 165° F or higher for 15 seconds and hold at 140° F or higher. Hold leftovers at 41° F or lower.