Easy Vegan Cornbread
Yield: 64 servings (1 sheet tray)
Portion: 1 piece (8 x 8 cut)
Chef's Note: For thicker cornbread, divide batter between two, 2-inch hotel pans.
8 cups cornmeal
6 cups AP flour
3 cups sugar
⅓ cup baking powder
⅓ cup kosher salt (or ¼ cup iodized salt)
8 cups soy milk
2 cups canola oil
1) In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
2) Whisk in soy milk and oil.
3) Spread onto a pan-sprayed sheet tray.
4) Bake at 350°F with low fan until done (about 25 minutes).