Cornbread

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Makes one sheet pan
50 servings

This delicious cornbread is made without eggs. Serve it with chili or any other spicy bean dish.

3 quarts milk (soy, rice, or dairy)
3/4 cup vinegar
8 cups cornmeal
8 cups unbleached flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
1 cup oil
1 cup honey (optional)

Preheat oven to 375° F. Combine the milk and vinegar and set aside.

Mix the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Add the milk mixture and the oil. Stir until just blended. Spread the batter evenly in an oil-sprayed sheet pan. Bake until the top is golden brown, 25 to 30 minutes. Serve hot.

Nutrition information per serving:
150 calories
3 g protein
26 g carbohydrate
3 g fat
180 mg sodium
0 mg cholesterol

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