Planning a large gathering? Whether it’s a backyard barbecue overflowing with friends and family, a long-awaited family reunion stretching across generations, or a hearty church potluck where everyone brings their best dish, feeding a crowd can be both exciting and overwhelming. And when you’re searching for that perfect side dish to complement the feast, few things hit the spot quite like a warm, golden slice of cornbread. But let’s be honest, scaling up a cornbread recipe for fifty hungry mouths can feel like a culinary tightrope walk. One wrong measurement, a slight miscalculation in baking time, and you could end up with a dry, crumbly disappointment instead of the moist, flavorful delight you envisioned.
That’s where this guide comes in. We’re going to demystify the process of baking cornbread for a large group, providing you with a foolproof, delicious cornbread recipe for fifty people that’s both easy to execute and incredibly adaptable. We’ll cover everything from the essential ingredients and equipment to the crucial step-by-step instructions, along with invaluable tips, tempting variations, and inspired serving suggestions. So, breathe easy, grab your aprons, and let’s get ready to bake a cornbread masterpiece that will have your guests singing your praises!
Why Cornbread is Perfect for a Crowd
Before we dive into the recipe itself, let’s quickly address why cornbread is such a fantastic choice for feeding a large group. First and foremost, it’s incredibly cost-effective. Compared to many other side dishes, the core ingredients for cornbread – cornmeal, flour, sugar, and milk – are relatively inexpensive, even when purchased in bulk. This makes it a budget-friendly option for large gatherings where every penny counts.
Beyond the financial benefits, cornbread boasts a universally appealing flavor profile. Its subtle sweetness and comforting texture make it a crowd-pleasing choice that complements a wide range of main courses. Whether you’re serving up smoky barbecue ribs, hearty chili, or flavorful soups and stews, cornbread is the perfect culinary companion.
Versatility is another key advantage of cornbread. It seamlessly fits into various occasions, from casual backyard barbecues to more formal holiday dinners. Its adaptability allows you to customize the flavor profile to suit the specific theme or preferences of your gathering.
Finally, cornbread is incredibly easy to transport. Whether you’re baking it at home and bringing it to a potluck or setting up a buffet-style serving station, cornbread travels well and maintains its quality even after being moved. Its solid texture and relatively low moisture content make it less prone to becoming soggy or falling apart during transport.
The Ultimate Cornbread Recipe for Fifty
Alright, let’s get down to business! Here’s a detailed, easy-to-follow cornbread recipe for fifty people, designed to deliver consistently delicious results every time.
Ingredient List (Clearly Defined Quantities for Fifty Servings)
- Dry Ingredients:
- Yellow Cornmeal: Five cups (Choose a medium-grind for a balance of texture and flavor)
- All-Purpose Flour: Five cups
- Granulated Sugar: One and a quarter cups (Adjust to taste for sweeter or savory cornbread)
- Baking Powder: Seven and a half tablespoons
- Baking Soda: Two and a half teaspoons
- Salt: Two and a half tablespoons
- Wet Ingredients:
- Large Eggs: Twelve
- Milk: Six and a quarter cups (Buttermilk adds a tangy flavor and extra moistness)
- Melted Butter: Two and a half cups (Vegetable oil is a suitable substitute)
- Optional: Creamed Corn: Two and a half cups (For extra moisture and sweetness)
Equipment Needed
- Large Mixing Bowls: Four (to separate dry and wet ingredients)
- Measuring Cups and Spoons: Full set
- Whisk: One large
- Spatula: One or two
- Baking Pans: Five 9×13 inch baking pans, or equivalent in sheet pans
- Oven: Standard oven capable of holding at least two 9×13 inch pans simultaneously.
- Optional: Stand Mixer: For easier mixing of large batches (especially the wet ingredients).
Step-by-Step Instructions (Detailed and Clear)
- Preheat Oven: Preheat your oven to three hundred seventy-five degrees Fahrenheit. This ensures even cooking and prevents the cornbread from drying out.
- Prepare Pans: Generously grease and flour all five 9×13 inch baking pans. Alternatively, line them with parchment paper, leaving an overhang for easy removal. This prevents the cornbread from sticking and ensures clean, even slices.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking is essential to evenly distribute the leavening agents (baking powder and baking soda), which will ensure a light and fluffy cornbread.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the eggs, milk (or buttermilk), and melted butter (or vegetable oil). If using creamed corn, add it to the wet ingredients at this stage. Ensure the wet ingredients are thoroughly combined before adding them to the dry ingredients.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined. The key here is not to overmix. Overmixing develops gluten in the flour, which can result in a tough, dense cornbread. A few streaks of flour are perfectly fine at this stage.
- Pour into Pans: Evenly divide the cornbread batter among the prepared baking pans. Aim for an equal distribution in each pan to ensure consistent baking times.
- Bake: Bake for twenty-five to thirty minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown around the edges. Baking times may vary depending on your oven, so keep a close eye on the cornbread during the last few minutes of baking. If baking multiple pans at once, rotate them halfway through the baking time to ensure even browning.
- Cool: Let the cornbread cool in the pans for at least ten minutes before slicing and serving. This allows the cornbread to set slightly, making it easier to cut and serve without crumbling.
Tips and Tricks for Large-Batch Cornbread Success
- Ingredient Quality: Using high-quality ingredients will always translate to a better final product. Fresh cornmeal and good quality dairy will enhance the flavor of your cornbread.
- Measuring Accurately: When scaling up a recipe, precise measurements are absolutely crucial. Invest in a good set of measuring cups and spoons, and be sure to level off your ingredients for accurate measurements. This is especially important for the leavening agents, as too much or too little can significantly affect the texture of the cornbread.
- Don’t Overmix: We’ve already emphasized this point, but it’s worth repeating. Overmixing is the enemy of tender cornbread. Mix the wet and dry ingredients until just combined, and don’t worry about a few streaks of flour.
- Oven Consistency: Ovens can be temperamental, especially when baking multiple pans at once. To ensure even baking, rotate the pans halfway through the baking time. If your oven has hot spots, you may also need to adjust the baking time accordingly.
- Make Ahead: While cornbread is best served fresh, you can prepare the batter up to twenty-four hours in advance. Store the batter in the refrigerator and bring it to room temperature before baking. However, keep in mind that the leavening agents will gradually lose their effectiveness over time, so baking the cornbread as soon as possible is always recommended. You can also bake the cornbread ahead of time and reheat it before serving.
- Testing a Smaller Batch: If you’re new to baking cornbread or unfamiliar with this specific recipe, it’s always a good idea to test a smaller, scaled-down version before making the full fifty-serving batch. This will allow you to identify any potential issues and make adjustments as needed.
- Keeping Warm: To keep the cornbread warm for serving, place the baked cornbread, covered, in a very low oven (around two hundred degrees Fahrenheit) or use a warming tray.
Cornbread Variations and Add-Ins
Now for the fun part: customization! This cornbread recipe serves as a fantastic base for endless variations and add-ins. Here are a few ideas to get you started:
- Sweet versus Savory: Adjust the amount of sugar in the recipe to create a sweeter or more savory cornbread. Reduce the sugar to half a cup for a more savory version, or increase it to one and three quarters cups for a sweeter treat.
- Jalapeños and Cheese: Add one cup of diced jalapeños (seeded for less heat) and two cups of shredded cheddar cheese to the batter for a spicy and cheesy cornbread.
- Creamed Corn: Enhance the moisture and sweetness of the cornbread by adding an extra half-cup of creamed corn to the batter.
- Herbs: Incorporate fresh herbs like rosemary, thyme, or sage for a more aromatic and flavorful cornbread. Add about a quarter cup of finely chopped fresh herbs to the batter.
- Bacon: Crumble one cup of cooked bacon and add it to the batter for a smoky, savory cornbread.
- Other Add-ins: Get creative with other add-ins like chopped chives, scallions, or roasted red peppers.
Serving Suggestions
Cornbread is a versatile side dish that pairs well with a wide variety of meals. Here are a few serving suggestions to inspire you:
- Classic Pairings: Serve cornbread alongside chili, barbecue ribs, soups, and stews.
- Toppings: Offer a variety of toppings, such as butter, honey, jam, and sorghum molasses.
- Creative Uses: Use leftover cornbread to make cornbread stuffing, cornbread croutons, or crumble it over salads.
- Serving Size: For a large gathering, estimate approximately one to two slices per person depending on the size of the slices and the rest of the spread.
- Presentation: Arrange the cornbread slices neatly on a platter or in a basket lined with a cloth napkin for an appealing presentation.
Scaling Down the Recipe (If Needed)
While this recipe is designed for fifty people, you may occasionally need to scale it down for smaller gatherings. To make a cornbread recipe for twenty-five people, simply halve all of the ingredient quantities. For example, use two and a half cups of cornmeal, two and a half cups of flour, six eggs, and so on. Adjust the baking time accordingly, as smaller pans will bake faster.
Conclusion
Baking a cornbread recipe for fifty people might seem daunting at first, but with this foolproof recipe and guide, you can confidently tackle any large gathering. This adaptable recipe ensures a consistently delicious and crowd-pleasing result. So, go ahead, gather your ingredients, preheat your oven, and get ready to bake a cornbread masterpiece that will have your guests coming back for seconds (and thirds!).
Now it’s your turn! We encourage you to try this recipe, experiment with different variations and add-ins, and make it your own. We’d love to hear about your cornbread adventures! Share your own cornbread variations, tips, or experiences in the comments below. Happy baking!
