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
- 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
- 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…