Originally Posted by Toast
Start now and vac seal/freeze with original recipe then defrost/heat and go on the day.
Just a suggestion.
That'll gag a goat! Sorry, cornbread bias creeping in. If it ain't fresh its turkey dressing!
My recipe is also cornmeal, eggs, buttermilk and a bit of oil (bacon grease is perfect!). 99% of the time I use cast iron. If I was cooking for a bunch and had the right ovens I'd use sheet pans. It might not crust up like the cast iron bread but it would get done and be at the right temp.
As always, YMMV!
Southern Brethren BBQ Competition Team
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker