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Sweet Buttery Cornbread for a Crowd

Cornbread for a Crowd

This is mom’s hardbound 1957 Betty Crocker Cookbook.  As you can see it has been well-loved, like some floppy-eared stuffed rabbit, hauled around from place to place until only love is holding it together.

Retro Recipes

As a little girl it fascinated me. I used to love looking at the retro pictures that would make a 50’s housewife proud. These were several of my favorites.

Retro Recipes for a Crowd
Retro Recipes for a Crowd
Retro Recipes for a Crowd
Retro Recipes for a Crowd

Not that I had any interest in cooking, mind you.  But I loved the pictures.  When I moved out in my early twenties, it was the first thing I took. I cherished it.  From then on, mom and I had an ongoing debate of just exactly whose Betty Crocker Cookbook it was.  I still smile every time I look at it.  This Cornbread for a Crowd recipe is derived from one of the original Betty Crocker recipes.  I’ve enhanced it over the years, but I still think about that wonderful cookbook every time I make it!

This cornbread is sweet and buttery-crunchy good.   I’m posting it because we’re cooking for a 175 person youth activity for our church and the kids requested cornbread and chili. Naturally, Jeff wanted some for himself, so I hauled out this wonderful old cornbread mold I appropriated from mom’s kitchen.

How much?

The thing about a Corn Bread for a Crowd recipe is you’re limited by your pan size (length and width).  You can’t simply double the recipe, pour it into a smaller size baking pan without creating a mess.   This recipe produces 24 good size pieces of cornbread per 11 1/2 x 19 1/2 inch disposable pan.  That’s about as big a pan as you’re going to be able to easily get.  I made 7 pans (168 pieces) and it was more than enough for the crowd of 175 with 24 pieces per pan, and there were a lot of requests for seconds.  When you’re cooking for crowds of 100 plus, no one is going to take one of everything.

Cornbread for a Crowd

This cornbread comes together very easily.  I really like adding the optional corn nibbles.  They add a sweet, juicy pop of flavor.  I added the Pepper Jack cheese for Jeff’s version but not for the youth, since I want a more broad appeal.

Cornbread for a Crowd

I prefer a sweet version of cornbread and this recipe really delivers.  I promise everyone will love it!

Cornbread for a Crowd

Don’t you just love sweet warm cornbread dripping with butter?

Cornbread for a Crowd

Let’s do this!


5 from 9 votes
Sweet Cornbread
Cornbread for a Crowd
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

This wonderful cornbread holds together beautifully.  

It’s light, fluffy and the taste is fantastic.  

Course: Side Dish
Cuisine: American, Cooking for a Crowd
Servings: 24 servings
Author: Betsy Edwards
  • cooking spray to grease pan
  • 3/4 cup sugar
  • 2 1/2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 2 (11 ounce) cans Niblets corn drained well
  • 2 1/2 cups buttermilk
  • 4 large eggs
  • 6 tablespoons butter melted
Optional Add-ins
  • 1 large jalapeño pepper seeded, roasted, peeled and diced
  • 1 cup Pepper Jack cheese shredded
Special Equipment
  • 1 (13 x 18 inch) sheet pan
  1. Pre-heat oven to 375°F. 

  2. Place corn in strainer over sink or bowl to drain.

  3. Spray the bottom and sides of a (13 x 18 inch) sheet pan with cooking spray.

  4. In a large bowl, add the sugar, flour, cornmeal, baking powder, and salt.  Whisk to combine.   Add the corn, buttermilk, eggs, and butter and stir until just combined.   Batter will be like wet sand.

  5. If including any of the optional items, mix them into the batter.   

  6.  Pour onto the prepared baking sheet. Spread evenly.

  7. Bake until light golden-brown and pulling away from the edges of the baking sheet, about 20 minutes.  Cut into 24 pieces and serve warm.

  1. Once cooled, cornbread can be covered with plastic wrap or foil and stored up to 2 days at room temperature or refrigerate up to 4 days. Cornbread can be frozen up to 3 months, wrapped in foil and placed in a heavy-duty freezer bag. Thaw on the counter.




  1. Nancee

    Recipe looks great. Have you ever baked this in cupcake pans and if so how long should I bake it for? Thanks!

    • Betsy Edwards

      I’ve never tried it. Let me know if you do.

  2. rosa

    i have the PAN, can i triple the recipe?

    • Betsy Edwards

      Hi Rosa,
      As long as you use 3 sheet pans (13 x 18), yes – you can triple the recipe.

  3. Katie Noeller

    I am baking this for 20 minutes longer since after baking it for 25 minutes it was still gooey inside. I made two batches of this recipe. One with jalapeno peppers and one without. Both sheets are not done. Oven is at 375°, perhaps it should have been 400°? It is kind of chilly outside, maybe that has made the oven not hot enough?

    • Betsy Edwards

      Hi Katie,
      I’m so sorry you had problems with that. I just made 2 batches for a Chili cook off and didn’t run into any problems. Were you using the 18 x 13 inch rimmed sheet pan? The cooking time is celebrated for a thinner muffin, which this amount of batter in the larger pan results in.

  4. T

    Did you use a sheet pan like the type you would make cookies on?

  5. Jan

    I’m confused between first bowl and second bowl. You did not divide up ingredients. And when do you add the corn.

    • Betsy Edwards

      Sorry Jan, that was a typo. I’ve corrected it. It should now read: In a large bowl, add the sugar, flour, cornmeal, baking powder, and salt. Whisk to combine. Add the buttermilk, eggs, and butter and stir until just combined. (batter will be slightly lumpy). Mix in the corn after you’ve combined the wet ingredients.

  6. Marcia Aulick

    Your ingredient list has sugar but your dx don’t! Where does it fit in? Also, should the butter be softened or melted?

    • Betsy Edwards

      Sorry Marcia, there was a typo in the recipe. I’ve corrected it. The butter should be melted.

  7. Marcia

    Wondering if your recipe makes 2 13×18 pans or just 1

    • Betsy Edwards

      Hi Marcia,
      It makes 1 (13×18) pan. You can cut it into 4 rows by 6 rows to yield 24 servings. It goes great with my chili for a crowd.
      Let me know how everything goes!

    • Deb

      Can this recipe be tripled?

      • Betsy Edwards

        Yes, but cook it in 3 pans of the specified size.

  8. Tina Horner

    Where can I find that size pan??

  9. Michael K.

    We just used this recipe along with your chili for a Youth Conference and the kids LOVED IT! Thank you for all your large group recipes and ideas.

  10. Sara

    Made this today. So easy – so good.

  11. Leslie

    Can I make this recipe with almond milk?

    • Betsy Edwards

      Hi Leslie,
      I’ve never tried it. I do know some brands of almond milk have added sugar or other sweeteners which could make the cornbread a little sweeter, but for this recipe I don’t think that would be a problem. I’d love to hear how it works if you try it! Thank you for asking. Betsy

  12. Lisa

    Really good corn bread. I fixed for a youth activity this weekend and the kids really gobbled it up. Will use again.

  13. Brooke B.

    Made this weekend for a family reunion. It was FANTSTIC. Will be making again with your chili recipe.

    • Betsy

      Thank you Brooke. I’m so glad you liked it!

  14. Justin

    I love cornbread and this looks delicious!

    • Betsy Edwards

      Thanks Justin, it is! It would be perfect for a rainy day like today…


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