Before I dive into this post, I must tell you about this fabulous sheet cake pan I found at TJ Maxx. It’s a high-sided Nordic Ware half-sheet pan fitted with a plastic lid. I just love it!
This aluminum baking pan is just the right size to bake my recipe for Giant Cornbread for a Crowd. It’s the perfect size for a Texas chocolate sheet cake, or any sheet cake for that matter. And the handy snap-on, high-domed, sturdy, translucent lid makes the pan perfect for transport.
I’ve had great luck finding lidded Nordic Ware baking pans at TJ Maxx at very reasonable prices. I have another that’s a quarter-sheet pan, and recently found that Nordic Ware makes a variety of sheet pans and muffin pans with the same lovely snap-on lids. (I have no affiliation with Nordic Ware or TJ Maxx – just love these pans and the store where I bought them. I’ve also found them online at Bed, Bath & Beyond and Amazon.)
Dimensions are 18″ x 13″ x 2″. The domed lid adds another inch or so. There’s plenty of room for highly frosted and decorated cakes.
What do I do with this lovely baking pan? All kinds of sheet cakes, obviously. But it really came in handy when my daughter hosted her youngest son’s 3rd birthday party. She invited a crowd of twenty or so, children and adults, and made pots of regular chili and white bean chili. Jessica asked me to bring cornbread.
My first thought went to muffins. But I didn’t want to fill all the muffin cups. And what if some guests wanted two or more muffins? I wasn’t into making three muffin pans. I opted to bake a Giant Cornbread for this crowd! So simple! So frugal! So delicious!
Now, for all you cornbread purists out there: This is a sweet cornbread made with yellow cornmeal, sugar AND honey. Not a southern savory cornbread. I wanted the finished product to appeal to a gaggle of hungry toddlers. The result was everything you’d expect from a good cornbread. It was crispy outside, moist inside, and sweet with the perfect crumb.
Next time you need a bread side for a crowd, whip up a batch!
- 2½ cups all-purpose flour
- 2½ cups yellow or white cornmeal
- ¾ cup sugar
- 3 tablespoon baking powder
- 1½ teaspoon salt
- 2½ cups half and half or milk
- ¾ cup (1½ sticks) butter, melted
- ½ cup honey
- 5 large eggs, slightly beaten
- Heat oven to 400°F.
- Spray ½ sheet baking pan with cooking spray, or grease with butter.
- Combine flour, cornmeal, sugar, baking powder and salt in a bowl.
- Stir in all remaining ingredients just until moistened.
- Pour mixture into prepared baking pan.
- Bake 18-22 minutes or until
toothpick inserted in center comes out clean.
Also what temp and time
How many cups of cornbread does this recipe yield?
Hi, Joshua – I’m not sure about the number of cups in a recipe. I imagine it would yield 5-6 cups, but that’s an estimate.
Thanks for your question – Mimi
I have to feed 35 hungry guys at a church meeting. Can I double the recipe and use a 2 1/2 “ hotel pan to cook the cornbread
Do you use self rising cornmeal?
No I do not. All self-rising cornmeal is is a mixture of AP flour, cornmeal, baking powder, and salt. If using self-rising cornmeal, remove the salt and baking powder from the recipe. Here’s a recipe for self-rising cornmeal:
2 cups cornmeal (finely ground)
8 tablespoons all purpose flour
2 1/2 tablespoons baking powder
3/4 teaspoon fine sea salt or table salt
Sure hope this helps – Mimi
I served this to 85 people at church last night.
I used one recipe per 2-1/2″ full-size chafing dish and they baked perfectly in a commercial convection oven at 375F for about 11 minutes. 2 pans/batches, 40 pieces each (5 x 8 rows).
They cut cleanly, stayed together (not sticky nor crumbly), perfect mouth feel.
Everybody loved it! I received many compliments that I’m passing on to you.
Thank you so much for sharing!
Thank you, Kevin! I’m glad the recipe was a success – it does feed a crowd, huh? Best wishes – Mimi
I have never made cornbread before, and needed to make enough for 25 people. This recipe is fantastic!!!! The cornbread is light, fluffy, golden and delicious. I used a 9×13 and a 6×9 , enough batter to fill perfectly. Thank you!!!
You’re welcome, Katherine! I’m so happy this recipe worked for you.
Great corn bread recipe. I also added 2 cans of cream corn to the mix and that turns out wonderful.
Fabulous, Sharon! Addition of creamed corn also fabulous! If you’re looking for a southwest twist, you might add some grated cheddar cheese and canned chopped green chili peppers.
Can this be made ahead and frozen?
Don’t know why not although I’ve never frozen. I’d freeze either the entire and thaw one hour before ready to serve. Or cool, cut into evenly sized squares, put the squares in a freezer bag and put in your freezer. Thanks for asking, Mimi.
Excited to find your recipe. Very close to my own family recipe that makes a 9X9 pan. I was asked to make 250 servings of cornbread for a fall festival and have struggled to find a recipe to fit a pan I already had. Trying it tonight. May substitute oil for the melted butter as that is more economical and what my existing recipe uses.
Awesome, Susan! I hope everyone enjoys your cornbread. Yep, sub vegetable oil for butter, but butter makes it richer. Have fun! Mimi
Made this today for a neighborhood party and it was a big hit. Everyone, young and old loved it. Thank you for the recipe.
You’re so welcome, Anu. I’m tickled it was a hit at your neighborhood party! Thanks for posting, too.
Mimi
I love this recipe. I double it for an even bigger crowd!
Also, I use gluten free flour instead of regular, and coconut milk instead of half and half.
I cut the sugar back by half.
When it comes out of the oven, I jab it with a fork all over and drizzle a mixture of melted butter and honey over the top.
So good!
Hi, Christine! Double the recipe? You must have a very large crowd! I’m so glad you enjoyed the cornbread recipe. And your substitutions are wonderful suggestions.
Best wishes – Mimi
Have you ever done these with muffin pan?
I have not used a muffin pan, but I don’t know why you couldn’t. I expect you might have to adjust the oven temp and baking time.
I was wondering that myself, how would I adjust the timing and temp? Lower?
Oh my goodness! I was asked to make cornbread for a 15 people at work. I tried your recipe &
I always taste everything i make before i take it for other people to eat. This Is So GOOD!
Thank you!!!
Jodi – I’m so pleased the recipe worked for your large crowd! Thanks for letting me know. Best wishes, Mimi
How many for 30 people for 2 or 3 pieces each?
Doing these tonight with a #40 scoop (~1.7Tb) into a 48 spot mini muffin pan, I was able to get 68 muffins from one batch, cooking for 9 mins.
Sounds delish!
And Giant Cornbread for a Crowd is an easy bread serving for Thanksgiving dinner! Thanks for your comment, Patricia!
Made this tonight for our Halloween party. I just used a regular cookie sheet (not high sided), and it worked great! Sweet, but not too much so, everyone gobbled it up and came back for seconds. A new keeper recipe….thanks!
I’m so happy you tried this recipe! Thanks so much for taking the time to leave a comment. Best wishes – Mimi
This is a wonderful recipe and works perfectly every time! Thank you!
You are most welcome, Nicole. I’m so happy this recipe works for you!
This looks perfect for church meal with lots of little ones attending. Thank you so much.
Thanks for trying out my Giant Cornbread recipe, Mickey! Little ones love this recipe!