Cornbread is a classic Southern staple known for its moist, crumbly texture and slightly sweet, buttery flavor. It pairs perfectly with hearty meals, making it ideal for feeding a crowd of 50 people. This recipe scales up traditional ingredients and offers practical tips to ensure consistent results when baking large batches.
Ingredients
- 12 cups yellow cornmeal
- 9 cups all-purpose flour
- 3 cups granulated sugar
- 6 tablespoons baking powder
- 3 teaspoons baking soda
- 3 teaspoons salt
- 12 large eggs
- 12 cups buttermilk
- 3 cups unsalted butter, melted and slightly cooled
- Optional: 3 cups corn kernels (fresh, frozen, or canned, drained)
- Optional: 1 1/2 cups diced jalapeños or green chilies for a spicy twist
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Grease and flour multiple 9×13-inch baking pans or line them with parchment paper. For 50 servings, plan on about 5 pans, each yielding 10 slices.
- Mix dry ingredients: In a very large bowl or food-safe container, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, beat the eggs lightly. Add buttermilk and melted butter, whisking until smooth and fully incorporated.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a large spatula or wooden spoon until just combined. Avoid overmixing to prevent a dense texture.
- Add optional mix-ins: If using corn kernels or jalapeños, fold them in carefully at this stage.
- Divide batter evenly: Pour the batter into the prepared pans, spreading evenly. Each pan should be about two-thirds full to allow room for rising.
- Bake: Place pans in the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove pans from the oven and let cornbread cool in the pans for 10-15 minutes. Then, slice into squares and transfer to wire racks to cool further if desired.
Tips
- Substitutions: If buttermilk isn’t available, use regular milk with 3 tablespoons of white vinegar or lemon juice added per cup. Let it sit for 5 minutes before using.
- Mixing: Overmixing batter can lead to tough cornbread. Stir just until dry ingredients are moistened.
- Pan choice: Metal pans heat more evenly than glass for cornbread. If using glass, add 5 extra minutes to baking time and check doneness carefully.
- Scaling up: For very large batches, consider mixing ingredients in two or three portions to ensure even mixing and avoid clumps.
Serving Suggestions
Cornbread is wonderfully versatile. Serve it warm with butter and honey for breakfast or alongside chili, barbecue, or fried chicken for a satisfying lunch or dinner. It also pairs well with creamy soups and stews, providing a delightful contrast in texture. Leftover cornbread can be crumbled over salads or used as a base for savory bread puddings.
Variations
- Sweet Cornbread: Increase sugar to 4 cups for a sweeter, cake-like texture.
- Jalapeño Cheddar Cornbread: Add diced jalapeños and 3 cups shredded sharp cheddar cheese to the batter for a spicy, cheesy variation.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend contains xanthan gum or add 2 teaspoons separately.
- Vegan Option: Replace eggs with flaxseed meal (3 tablespoons flaxseed meal + 9 tablespoons water, mixed and set for 5 minutes) and use plant-based milk with lemon juice instead of buttermilk. Use vegan butter or oil in place of butter.
Storage and Reheating
Store leftover cornbread tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. To freeze, wrap individual slices or whole pans tightly in plastic wrap and then foil; freeze for up to 3 months.
Reheat cornbread by wrapping in foil and warming in a 350°F (175°C) oven for 10-15 minutes if thawed, or 20-25 minutes if frozen. Alternatively, microwave individual slices for 20-30 seconds, though oven reheating preserves texture better.
Frequently Asked Questions
Can I prepare this cornbread recipe a day in advance?
Yes, you can prepare the batter up to 24 hours ahead and refrigerate it in a covered bowl. Give it a gentle stir before baking. However, baking fresh just before serving yields the best texture and flavor.
How do I prevent cornbread from drying out when baking for a large group?
Ensure you don’t overbake; check doneness at the 25-minute mark. Using buttermilk and melted butter helps keep the cornbread moist. Also, avoid overmixing the batter, which can lead to a tougher crumb.
Can I make this cornbread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for structure. The texture will be slightly different but still delicious.
What is the best way to cut and serve cornbread for 50 people?
Cut the cornbread into 2-inch squares for easy portioning. Using multiple pans allows you to bake simultaneously and serve warm. Arrange on large trays or buffet tables with butter and condiments nearby.
Can I bake this cornbread in muffin tins instead of pans?
Yes, but you will need many muffin tins or to bake in batches. Reduce baking time to 15-20 minutes and check for doneness with a toothpick. Muffins are great for grab-and-go serving but require more prep and cleanup.
How do I add mix-ins like corn or jalapeños without affecting the rise?
Fold mix-ins gently into the batter after combining wet and dry ingredients. Avoid overmixing to preserve the leavening action of baking powder and soda. Drain canned corn well to prevent excess moisture.
Feeding a crowd doesn’t have to be complicated. With this large batch cornbread recipe, you’ll have a reliably moist, flavorful bread that complements any meal and satisfies every guest.
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