Sweet Cornbread

• 1 14 cups unbleached flour
• 34 cup yellow cornmeal
• 12 cup sugar
• 2 12 teaspoons baking powder
• 1 cup skim milk
• 14 cup oil
• 1 tablespoon oil
• 13 cup egg white substitute

1. Preheat oven to 400 degrees F. Grease an 8" or 9" cake pan or cast iron skillet with shortening.
2. (For a crispy undercrust heat the pan with the shortening in it and pour the batter into the hot pan and pop into the oven right away.
3. Be very careful of the hot grease!)
4. Whisk dry ingredients together.
5. Then in different bowl, whisk milk, 1/4 + 1 T. oil and egg white substitute together.
6. Dump the wet ingredients into the dry ingredients and gently stir just until combined.
7. Lumps are OK. Pour batter into greased pan and bake for 20 to 25 minutes until light golden brown and edges pull away from the pan.
8. It should be firm to touch in the center of the cornbread.
9. Note: Do not use self rising flour or self rising cornmeal in this recipe.

flour, yellow cornmeal, sugar, baking powder, milk, oil, oil, egg white substitute

Taken from www.food.com/recipe/sweet-cornbread-128954 (may not work)