Cornbread is a classic Southern staple known for its moist, crumbly texture and subtly sweet corn flavor. This recipe is scaled to feed 20 people, making it perfect for large gatherings, potlucks, or family dinners. Its straightforward ingredients and simple preparation ensure a reliably delicious result every time.
Ingredients
- 5 cups yellow cornmeal (medium grind)
- 5 cups all-purpose flour
- 1 cup granulated sugar (adjust to taste)
- 4 tablespoons baking powder
- 2 teaspoons salt
- 8 large eggs
- 6 cups whole milk (or buttermilk for more tang)
- 1 1/2 cups unsalted butter, melted and slightly cooled
- Optional: 1 1/2 cups corn kernels (fresh or frozen, thawed)
Instructions
- Preheat your oven to 400°F (200°C). Grease and flour two 9×13-inch baking pans or line them with parchment paper for easier removal.
- In a very large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.
- In a separate large bowl, beat the eggs until frothy. Add the milk (or buttermilk) and melted butter, stirring to combine.
- Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Do not overmix; some lumps are okay.
- If using, fold in the corn kernels gently to distribute evenly.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pans for 10 minutes before slicing into 20 equal pieces.
- Serve warm or at room temperature. Leftovers can be stored as described below.
Tips
- Substitutions: You can replace whole milk with buttermilk for a tangier flavor and more tender crumb. For dairy-free options, use almond or oat milk and substitute butter with coconut oil or a vegan butter alternative.
- Don’t overmix: Overworking the batter develops gluten, resulting in a tougher cornbread. Mix until ingredients are just combined to keep it tender.
- Pan choice matters: Cast iron skillets give cornbread a crispy, golden crust, but for this large batch, large baking pans are more practical. If you have multiple skillets, you can divide the batter among them for individual cornbreads.
- Adding corn kernels: Fresh or thawed frozen corn adds texture and sweetness. Drain excess moisture well to avoid soggy batter.
Serving Suggestions
Cornbread pairs wonderfully with Southern classics like chili, barbecue, fried chicken, or collard greens. It’s also delicious spread warm with butter and honey or served alongside a hearty soup or stew. For brunch, crumble it over scrambled eggs or use it to make savory bread pudding.
Variations
- Jalapeño Cheddar Cornbread: Fold in 1 cup shredded sharp cheddar and 2 finely chopped jalapeños (seeded for less heat) into the batter before baking for a spicy, cheesy twist.
- Honey Cornbread: Substitute 1/2 cup of sugar with 1/2 cup honey for a deeper sweetness and moist texture.
- Gluten-Free Cornbread: Use a gluten-free all-purpose flour blend in place of regular flour, ensuring your baking powder is gluten-free as well.
- Sweet Cornbread Muffins: Pour the batter into greased muffin tins and bake at 375°F (190°C) for 15–18 minutes for individual servings.
Storage and Reheating
Store leftover cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm slices in a 350°F (175°C) oven for 10–15 minutes or microwave individual pieces for 20–30 seconds until heated through. Adding a little butter before reheating helps restore moisture and flavor.
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter the night before and keep it refrigerated, covered, for up to 24 hours. Give it a gentle stir before baking. Baked cornbread can also be made a day or two ahead and stored as described above.
How do I prevent cornbread from being dry?
Using enough fat (butter or oil) and not overbaking are key to moist cornbread. Also, mixing the batter just until combined avoids gluten development which can make it tough. Using buttermilk instead of regular milk adds tenderness and flavor.
What is the difference between cornmeal and corn flour?
Cornmeal is coarser and gives cornbread its characteristic texture, while corn flour is finely ground and can make baked goods denser. For traditional cornbread texture, use medium or coarse ground cornmeal as specified.
Can I double or halve this recipe?
Yes, this recipe scales well. For fewer people, halve the ingredients and bake in a smaller pan or muffin tins. For larger groups, you can double it again but consider baking in multiple pans to ensure even cooking.
Why does my cornbread sometimes sink in the middle?
This can happen if the oven temperature is too low or if the batter is overmixed. Ensure your oven is fully preheated and avoid over-stirring the batter. Also, don’t open the oven door during baking, as temperature fluctuations can cause sinking.
Can I add other mix-ins to this cornbread?
Absolutely! Chopped herbs like chives or rosemary, crumbled cooked bacon, diced green chilies, or shredded cheese all complement cornbread well. Just fold them in gently before baking to avoid overmixing.
This recipe’s balance of sweet and savory notes, combined with its large batch size, makes it a reliable crowd-pleaser. With these tips and variations, you can customize it to suit any occasion or flavor preference.
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