Cornbread is a classic Southern comfort food that adds a warm, savory touch to any meal. This recipe is designed to serve 50 people, making it perfect for large gatherings, potlucks, or family reunions. With its moist texture and rich corn flavor, this cornbread will be a hit at your next event, and it’s straightforward to prepare in large quantities.
Ingredients
- 10 cups cornmeal (preferably stone-ground)
- 5 cups all-purpose flour
- 2 cups granulated sugar
- 2 tablespoons baking powder
- 1 tablespoon baking soda
- 2 teaspoons salt
- 4 cups buttermilk (or whole milk + 4 tbsp vinegar)
- 4 cups whole milk
- 2 cups unsalted butter, melted
- 8 large eggs
Instructions
- Preheat your oven to 375°F (190°C). Grease or line with parchment paper 3 large or 4 medium-sized baking pans—these will help you bake the cornbread evenly and make serving easier.
- In a very large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined. This ensures that the leavening agents are evenly distributed for consistent rising.
- In a separate large bowl, whisk together the buttermilk, whole milk, melted butter, and eggs until smooth. The buttermilk adds tang and moisture; if you don’t have buttermilk, combine 4 cups of milk with 4 tablespoons of vinegar and let sit for 5 minutes before using.
- Gradually pour the wet mixture into the dry ingredients, gently folding with a spatula until just combined. Do not overmix, as this can make the cornbread dense.
- Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. The batter will be somewhat thick but pourable.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Larger pans may need a few extra minutes; start checking at 25 minutes.
- Remove from oven and let the cornbread cool in the pans for about 10 minutes. Then, transfer to a wire rack or serve directly from the pans.
Tips
- Substitutions: You can replace buttermilk with milk plus a splash of lemon juice or vinegar. For a dairy-free version, use coconut milk and dairy-free butter substitutes.
- Storage: Keep leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months.
- Moisture tips: Do not overbake, as this can dry out the bread. Adding a bit more melted butter or a splash of milk before serving can help restore moisture.
- Uniform baking: Use evenly sized pans and place on the middle rack for uniform baking. Rotating pans halfway through baking ensures even color.
Serving Suggestions
Serve warm with butter, honey, or jam for a sweet touch. It pairs beautifully with chili, barbecue, fried chicken, or as a side for any hearty meal. For a vegetarian option, top with sautéed greens or cheese.
Variations
For added flavor, consider mixing in chopped jalapeños, shredded cheese, or cooked bacon bits into the batter before baking. You can also add corn kernels or chopped fresh herbs for extra texture and aroma. For a sweeter version, swirl in honey or maple syrup before baking.
Storage and Reheating
Leftover cornbread can be stored at room temperature in an airtight container for up to 2 days. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 3 months. To reheat, warm in a 350°F (175°C) oven for 10-15 minutes or microwave individual slices for about 20-30 seconds until heated through.
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance, refrigerate it, and bake just before serving. Alternatively, bake the cornbread and reheat when needed. Freshly baked is always best, but it still tastes great when reheated.
How do I ensure the cornbread stays moist?
Be careful not to overbake, as this can dry it out. Using enough butter and dairy in the batter also helps keep it moist. Covering the baked cornbread with foil during storage prevents it from drying out.
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that gluten-free flours may alter texture slightly, so consider adding a bit of xanthan gum if your blend doesn’t contain it.
Is it possible to make vegan cornbread?
Absolutely. Replace eggs with flaxseed or chia seed gel (1 tablespoon ground seeds + 3 tablespoons water per egg), use plant-based milk (like almond or soy), and vegan butter or oil. Adjust baking times as needed.
What if I don’t have a large oven or pans?
Divide the batter into smaller pans or baking dishes. You can also bake in batches. Just ensure each batch is baked until golden and cooked through to maintain quality.
This cornbread recipe is versatile, easy to scale, and guaranteed to impress at any gathering. With simple ingredients and straightforward instructions, you’ll be able to serve warm, delicious cornbread to a crowd with confidence and ease.
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