Summer and southern cooking always make me crave a warm piece of cornbread slathered in butter.  And when you’re like our extended family, you need a lot of it to satisfy a big group.  So while I love the small batch cooked in cast iron for crispy edges, I came up  with this recipe that feeds a crowd and can be made in a 13 x 9 cake pan.  You can achieve a pretty close crispy texture and moist middle this way too.  Give it a try for your next big Sunday supper or for your Labor Day picnic!

CORNBREAD FOR A CROWD

Ingredients

• 4 Tbs Salted Butter
• 2 Cups White Cornmeal
• 2 Cups All Purpose Flour
• 1/2 Cup Baking Powder
• 2 Tbs Sugar
• 2 Tsp Salt
• 2 Cups Buttermilk
• 1/2 Cup Canola Oil
• 2 Eggs

Instructions

• Place a 13 x 9 dark metal cake pan into oven and preheat to 425 degrees.
• In a large bowl, combine all dry ingredients and mix well.
• Beat eggs in a small bowl and add buttermilk and oil.  Mix thoroughly.
• Pour wet ingredients into dry and stir until combined evenly.  Do not overmix!
• When oven reaches temp, pull out shelf with pan on and drop in butter.  Swirl pan until completed melted.  This will only take a few seconds and pan should be completely greased with frothy melted butter – this will give you a crispy exterior!
• Bake for 18-20 minutes or until a toothpick comes out clean.  Edges will be brown and top will be a toasty golden color.
• Serve hot or allow to cool and cover loosely with foil for serving later.
• Cut into squares and have plenty of butter on hand!

You’ll think you’ve died and gone to heaven on a southern plantation when you try this cornbread!  It keeps well for several days so leftovers are NOT a problem. (not that there will be any)  Care to spruce it up?  Try adding a cup of fresh corn to the batter.  Feeling southwestern?  Add a can of diced green chiles (drained) and 1 1/2 cups of freshly grated sharp cheddar cheese.  Now that’s a bowl of chili’s best friend!  Any way you like it, dig in and enjoy…