Cornbread is a classic comfort food that pairs beautifully with a variety of dishes, from barbecue to hearty stews. When feeding a large group, it’s essential to have a recipe that’s both scalable and reliable. This cornbread recipe for 75 people delivers moist, flavorful slices that will satisfy a crowd and hold up well for serving at large gatherings or events.
Ingredients
- 10 cups cornmeal (preferably stone-ground)
- 5 cups all-purpose flour
- 4 cups granulated sugar
- 3 tablespoons baking powder
- 2 teaspoons salt
- 4 cups whole milk
- 4 cups buttermilk (or substitute with milk + 4 tbsp vinegar)
- 2 cups unsalted butter, melted (or vegetable oil as substitute)
- 8 large eggs
Instructions
- Preheat your oven to 375°F (190°C). Grease 2 large (12×20 inch) baking pans or 4 standard 9×13 inch pans with butter or non-stick spray. If using multiple pans, ensure even spacing for uniform baking.
- In a very large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate large bowl, beat the eggs slightly, then add the milk, buttermilk, and melted butter. Whisk until smooth and fully integrated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a large spatula or wooden spoon until just combined. Do not overmix, as this can make the bread dense.
- Divide the batter evenly among the prepared pans. Use a spatula to smooth the tops for even baking.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool in the pans for about 10 minutes. Then, transfer to a wire rack or serve directly from the pans. If using multiple pans, rotate them halfway through baking for even cooking.
Tips
- Substitutions: Use vegetable oil instead of butter for a dairy-free option. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and ensure baking powder is gluten-free.
- Storage: Once cooled, store cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week, or freeze for up to 3 months.
- Prevent dryness: Avoid overbaking; start checking for doneness at the 25-minute mark. Overbaked cornbread tends to dry out quickly.
- Enhancements: Mix in cooked bacon, chopped jalapeños, or shredded cheese into the batter before baking for added flavor.
Serving Suggestions
Serve warm or at room temperature alongside barbecue, chili, fried chicken, or salads. Consider offering honey butter, maple syrup, or a dollop of sour cream for extra flavor. For a more festive presentation, cut into squares and arrange on large platters, garnished with fresh herbs or a sprinkle of coarse sea salt.
Variations
For a sweet twist, add 1-2 cups of corn kernels or diced jalapeños to the batter. For a cheesy version, fold in 2-3 cups of shredded cheddar or Monterey Jack cheese. You can also make a savory version by adding cooked corn, chopped green onions, and a dash of smoked paprika. To cater to dietary restrictions, try using plant-based milk and oil for vegan cornbread, or incorporate whole wheat flour for added fiber.
Storage and Reheating
After baking, allow the cornbread to cool completely before storing. For best results, store in an airtight container at room temperature for up to 2 days. To reheat, wrap individual portions in foil and warm in a 350°F (175°C) oven for about 10 minutes. Alternatively, microwave slices on high for 30-45 seconds. If frozen, thaw overnight in the fridge and reheat as described. Reheating helps restore moisture and flavor, especially if the bread has been stored for a couple of days.
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance, store it covered in the refrigerator, and bake it fresh on the day of your event. Alternatively, baked cornbread can be made a day ahead, cooled, and stored in an airtight container. Reheat before serving for the best texture and flavor.
How do I ensure the cornbread doesn’t turn out dry?
Be careful not to overbake—start checking for doneness at 25 minutes. Using the right amount of moisture from the milk and butter helps keep the bread moist. Avoid opening the oven door frequently during baking, as sudden temperature changes can cause uneven cooking and dryness.
Can I freeze large quantities of cornbread?
Absolutely. Wrap cooled cornbread tightly with plastic wrap, then foil, and store in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat in the oven or microwave. Freezing is an excellent way to prepare in advance for big gatherings.
What if I don’t have a large oven or pans?
If your oven or pans are smaller, divide the batter into multiple batches or smaller pans. You can also bake in batches over a couple of days. Just ensure each batch is baked until golden and a toothpick comes out clean, and keep the baked cornbread covered to maintain freshness.
Is this recipe suitable for gluten-free diets?
Yes, but substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free. The baking process remains the same, and the result will be a moist, flavorful gluten-free cornbread.
How do I adjust the recipe for smaller quantities?
To make a smaller batch, reduce the ingredients proportionally. For example, halving the recipe would mean 5 cups cornmeal, 2.5 cups flour, etc. Be mindful of baking times, as smaller batches may bake faster—start checking around 20 minutes.
This large-scale cornbread recipe ensures you have enough for a big crowd without sacrificing flavor or texture. With simple ingredients and straightforward steps, it’s easy to prepare and will be a hit at your next gathering.
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