Thursday, April 23, 2015

Easy Vegan Cornbread

See easy cornbread recipe below:

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).

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