Preparation

• Heat the oven to 400°F. Generously oil a 12×17-inch jelly roll pan. In a very large bowl, whisk the flour, cornmeal, baking powder, and salt. In a medium bowl, whisk the eggs with the brown sugar and vegetable oil until the mixture is smooth; whisk in the milk.
• Add the milk mixture all at once to the cornmeal mixture and whisk quickly until just combined; don’t overmix. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Let the cornbread cool in the pan for 10 minutes, cut it into 1-inch cubes, and let it finish cooling in the pan.