Cornbread is a classic American side dish, beloved for its slightly sweet flavor and tender crumb. When you need to feed a crowd—whether for a family reunion, holiday, or community event—this large-batch cornbread recipe delivers a moist, golden loaf every time. With simple ingredients and straightforward steps, you’ll have enough delicious cornbread to satisfy fifty hungry guests.
Ingredients
- 12 cups yellow cornmeal (fine or medium grind)
- 9 cups all-purpose flour
- 3 cups granulated sugar
- 12 tablespoons (3/4 cup) baking powder
- 2 tablespoons salt
- 18 large eggs
- 12 cups whole milk
- 3 cups unsalted butter (melted and cooled slightly)
- 3 cups vegetable oil (or canola oil)
- Optional: 3 cups creamed corn (for extra moisture)
Instructions
- Preheat your oven to 375°F (190°C). Grease four standard half-sheet pans (18×13 inches) or large roasting pans generously with butter or nonstick spray. If using smaller pans, adjust the number to fit the batter; fill pans no more than halfway.
- In a very large mixing bowl (or two large bowls), whisk together the cornmeal, flour, sugar, baking powder, and salt until thoroughly combined and no lumps remain.
- In another large bowl, beat the eggs until well mixed. Add the milk, melted butter, and oil, whisking until smooth. If using creamed corn, stir it into the wet mixture.
- Make a well in the center of your dry ingredients. Pour in the wet mixture. Using a sturdy spatula or a stand mixer with a paddle attachment (on low speed), gently fold the batter until just combined. Do not overmix—it’s fine if a few small lumps remain.
- Immediately divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Each pan should be about half full.
- Bake in the preheated oven for 25–35 minutes, rotating pans halfway through for even baking. The cornbread is done when the top is golden, the edges pull slightly from the sides, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the cornbread cool in the pans for at least 15 minutes. For serving, cut each pan into 12–15 squares, depending on your preferred portion size, to yield about 50 servings total.
Tips
- Substitutions: Swap buttermilk for whole milk for tangier, richer cornbread. For a dairy-free version, use oat or soy milk and substitute melted coconut oil for butter.
- Mix-ins: Stir in up to 4 cups of shredded cheddar, 3 cups chopped jalapeños, or 2 cups cooked crumbled bacon for extra flavor. Add these after combining wet and dry ingredients.
- Avoid overmixing: Stir just until the batter comes together to prevent dense, tough cornbread.
- Make ahead: Cornbread can be baked a day in advance. Wrap tightly after cooling and store at room temperature.
Serving Suggestions
This cornbread is perfect alongside chili, barbecue, fried chicken, or hearty stews. Serve warm with pats of butter and a drizzle of honey for extra indulgence. For a Southern-style spread, pair with collard greens, baked beans, and pulled pork. Cut into squares or triangles for easy serving at buffets and potlucks.
Variations
- Sweet Cornbread: Increase sugar to 4 cups and add 2 teaspoons vanilla extract for a cake-like treat.
- Jalapeño Cheddar Cornbread: Add 4 cups shredded cheddar cheese and 3 cups finely chopped jalapeños (seeds removed for milder heat) to the batter.
- Skillet Cornbread: For a crispier crust, bake in well-seasoned cast-iron skillets. Preheat skillets in the oven, then pour in batter and bake as directed.
- Gluten-Free Cornbread: Replace flour with a gluten-free all-purpose blend and check that your cornmeal is certified gluten-free.
Storage and Reheating
Once cooled, wrap cornbread tightly in plastic wrap or foil, or store in airtight containers. At room temperature, it keeps well for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To freeze, wrap portions individually and place in freezer bags. Reheat refrigerated or frozen cornbread in a 300°F (150°C) oven for 10–15 minutes, or microwave individual pieces for 20–30 seconds until warmed through. To retain moisture, cover with foil when reheating in the oven.
Frequently Asked Questions
- How can I make sure the cornbread stays moist for a crowd?
Use a combination of butter and oil, and don’t overbake—check for doneness early. Adding creamed corn or a bit of sour cream can also help lock in moisture. - Can I make this recipe in advance?
Yes! Bake the cornbread a day ahead, cool completely, and wrap tightly. For best results, reheat in the oven just before serving to restore its soft texture. - What’s the best way to cut and serve cornbread for 50 people?
Let the cornbread cool for at least 15 minutes to prevent crumbling. Use a sharp knife or bench scraper to cut clean squares or triangles. Serve directly from the pan or transfer to platters with a spatula. - Can I halve or double this recipe?
This recipe is designed for a large group, but it can be halved for smaller gatherings. For more than 50 servings, double the quantities and bake in additional pans. Be sure not to overfill pans so the batter bakes evenly. - Is it okay to use self-rising cornmeal?
Yes, but adjust or omit the baking powder and salt, since self-rising cornmeal already contains leavening and salt. Check the package for exact amounts. - What type of cornmeal works best?
Fine or medium-grind yellow cornmeal is ideal for a tender crumb and classic flavor. Coarse grind gives a heartier, more rustic texture, but may require slightly more liquid.
Related
- DIY Bread Box vs Store Bought: Which Is Best for Fresh Bread?
- Casserole Dishes You Can Make in 30 Minutes: A Quick Guide
- Gluten Free Casserole Dishes for Seniors: Step-by-Step Guide