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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 toy, 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

Don’t you love that word ‘appropriated’?  It sounds so much better than ‘blatantly stole’.  :  )

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 5 votes
Sweet Cornbread
Print
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
Servings: 24 servings
Author: Betsy Edwards
Ingredients
  • cooking spray to grease pan
  • 12 tablespoons butter softened (1 1/2 stick)
  • 1 cup sugar
  • 5 large eggs
  • 4 cups milk
  • 3 cups all-purpose flour
  • 5 cups yellow cornmeal
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 2 (11 ounce) cans Niblets corn drained well
Optional Add-ins
  • 1 large jalapeño pepper seeded, roasted, peeled and diced
  • 1 cup Pepper Jack cheese shredded
Special Equipment
  • 1 (11-1/2-inch by 19-1/2-inch) disposable aluminum pan
Instructions
  1. Pre-heat oven to 400°F. 

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

  3. Spray the bottom and sides of a (11 x 19 inch) disposable roasting pan with cooking spray.

  4. In a medium bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes.  Whisk in eggs and milk until combined.

  5. In a second bowl, combine flour, cornmeal, baking powder and salt.  Add to creamed mixture, stirring just until the flour is moistened (batter will be slightly lumpy).

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

  7. Pour into the disposable roasting pan.  Bake 25 - 30 minutes or until a toothpick inserted in center comes out clean.  Do not over-bake.  Cut into squares; serve warm.

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

  2. When ready to serve, cut into 6 by 4 rows to produce 24 servings.

 

 

9 Comments

  1. Justin

    I love cornbread and this looks delicious!

    Reply
    • Betsy Edwards

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

      Reply
  2. Brooke B.

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

    Reply
    • Betsy

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

      Reply
  3. Lisa

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

    Reply
  4. Leslie

    Can I make this recipe with almond milk?

    Reply
    • 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

      Reply
  5. Sara

    Made this today. So easy – so good.

    Reply
  6. 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.

    Reply

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