Cornbread for a Crowd
This recipe for cornbread for a crowd makes enough to feed a group — written by someone who clearly has done just that! Pair with baked beans or chili.
This recipe for cornbread for a crowd makes enough to feed a group — written by someone who clearly has done just that! Pair with baked beans, chili, or even homemade chicken and dumplings.
SEE MORE:
Sweet New England Cornbread Recipe
B&M Brown Bread in a Can
Annie’s Irish Soda Bread
Yield:
40 to 50 servingsIngredients
3 cups all-purpose white-flour
5 cups stone-ground cornmeal
3/4 cup plus 2 tablespoons white sugar
3 tablespoons plus 1 teaspoon baking powder
2 teaspoons salt
4 eggs, beaten
4 cups milk
12 tablespoons (1-1/2 sticks) butter, melted
Instructions
Preheat the oven to 425 degrees F. Grease an 11-1/2-inch by 19-1/2-inch pan.
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl and mix thoroughly with a whisk.
In another large bowl, beat the eggs with the milk. Add the butter and mix thoroughly. Add to the dry ingredients and stir just until moistened. Pour into the pan.
Bake for about 30 minutes or until a tester inserted near the center comes out clean. Do not overbake. Serve warm or cooled.
