Best Cornbread For A Crowd Recipes

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

GIANT CORNBREAD FOR A CROWD

Steps:

• 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.

CLASSIC CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

HOMESTEADER CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
• In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

CORNBREAD FOR A CROWD

Steps:

• In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt.
• Combine eggs, buttermilk and oil; stir into dry ingredients just till moist.
• pour into greased 13x9 inch pan and a greased 9 inch square pan.
• Bake at 425° for 20-25 minutes till toothpick come out clean.
• Serve warm.

CORNBREAD FOR A CROWD

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. , Pour into a greased 13x9-in. baking pan and a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees with rack in center. Place shortening in a 9-to-10-inch cast-iron or other ovenproof skillet, and transfer to oven to heat.
• In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt; set aside. In another bowl, whisk together milk and eggs. Pour milk mixture into flour mixture; stir just until combined. Do not overmix; batter should be lumpy.
• Carefully slide out oven rack. Pour batter into hot skillet. Cook until cornbread is golden brown and firm to the touch, about 25 minutes. Let stand, uncovered, overnight.

CORNBREAD DRESSING FOR A CROWD

Steps:

• In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, cornbread, uncooked eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

CORNBREAD LAYERED SALAD FOR A CROWD

Steps:

• Prepare corn bread in 8-inch square pan as directed on package; cool. Cut into 1-inch cubes.
• Combine next 5 ingredients in medium bowl. Add dressing and chili powder; toss to coat.
• Layer half each of the cornbread, vegetable mixture and cheese in large bowl. Repeat layers. Sprinkle with bacon. Serve immediately.