Corn Bread for a Crowd

A good recipe to feed a group – written by someone who clearly has done just that! Corn bread makes a great accompaniment for ham and beans or any kind of chili.


3 cups all-purpose white-flour
5 cups stone-ground cornmeal
M cup (14 tablespoons) white sugar
3 tablespoons plus 1 teaspoon baking powder
2 teaspoons salt
4 eggs, beaten
4 cups milk
12 tablespoons (1-1/2 sticks) butter, melted


Preheat the oven to 425 degrees F. Grease an 11-½-inch by 19-½-inch pan.

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl and mix thoroughly with a whisk.

In another large bowl, beat the eggs with the milk. Add the butter and mix thoroughly. Add to the dry ingredients and stir just until moistened. Pour into the pan.

Bake for about 30 minutes or until a tester inserted near the center comes out clean. Do not overbake. Serve warm or cooled.

Cooking & Recipes




40 to 50 servings


Linnea H. Landraitis Theodore Parker Unitarian Universalist

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