Cornbread is a classic side dish that complements everything from chili to fried chicken. This recipe is scaled to serve 25 people, ensuring everyone gets a warm, delicious slice. Its moist texture and slightly sweet flavor make it a crowd-pleaser at large gatherings, potlucks, or family dinners. With simple ingredients and straightforward steps, you can easily prepare a batch that turns out perfectly every time.
Ingredients
- 4 ½ cups yellow cornmeal (preferably stone-ground)
- 2 ¼ cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 tablespoons baking powder
- 1 ½ teaspoons salt
- 4 large eggs
- 3 cups whole milk
- 1 ½ cups unsalted butter, melted (or vegetable oil for a lighter option)
- Optional: 1 cup canned corn kernels or creamed corn for added texture and sweetness
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs lightly. Add the milk and melted butter (or oil), whisking until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.
- If using, fold in the canned corn kernels or creamed corn for extra flavor and moisture.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly before slicing. Serve warm or at room temperature.
Tips
- Substitutions: Use buttermilk instead of whole milk for a tangier flavor and extra tenderness. For a dairy-free version, substitute with almond milk and vegetable oil.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warm.
- Common mistakes: Overmixing batter can make cornbread dense. Mix until just combined. Also, avoid opening the oven during the first 20 minutes of baking to prevent the bread from collapsing.
- For extra moisture: Adding a splash of sour cream or Greek yogurt to the batter can enhance moistness and flavor.
Serving Suggestions
Serve cornbread warm with a pat of butter melting on top. It pairs beautifully with chili, barbecue, fried chicken, or as part of a Southern-style feast. For a brunch twist, serve it alongside scrambled eggs and fresh fruit.
Variations
For a savory version, omit the sugar and add chopped jalapeños, shredded cheese, and cooked bacon bits. You can also add herbs like thyme or scallions for extra flavor. For a sweeter touch, swirl in honey or maple syrup into the batter before baking.
Storage and Reheating
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also microwave individual slices for about 20-30 seconds, but the oven helps maintain the crispy crust.
Frequently Asked Questions
Can I make cornbread ahead of time?
Yes, you can prepare the batter a day in advance, store it covered in the refrigerator, and bake it fresh when needed. Alternatively, baked cornbread can be made a day ahead, stored properly, and reheated before serving.
What if I don’t have a 9×13-inch dish?
You can use any similar-sized baking dish or a combination of smaller pans to accommodate the batter. Keep in mind that smaller or deeper pans may require adjustments in baking time. Always check for doneness with a toothpick.
How do I know when cornbread is done?
The top should be golden brown, and a toothpick inserted into the center should come out clean. The edges might pull slightly away from the pan. If the center jiggles or looks wet, bake for a few more minutes and check again.
Can I freeze leftover cornbread?
Absolutely. Wrap slices tightly in plastic wrap or foil, then place in an airtight container or freezer bag. Frozen cornbread can last up to 3 months. To reheat, thaw at room temperature and warm in the oven or microwave.
Is cornbread suitable for gluten-free diets?
This recipe contains all-purpose flour, which has gluten. For gluten-free cornbread, substitute the flour with a gluten-free blend and ensure baking powder is gluten-free. The texture may vary slightly, but it still turns out delicious.
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