This is not the prettiest picture of cornbread you’ll ever see. It was, however, pretty tasty.

Cornbread for a Crowd

Cornbread for a Crowd

However, this past weekend, I cooked enough bean soup and baked enough cornbread to feed 235 people. I was tired, y’all, so pretty pictures weren’t at the top of my list. (Note: I was volunteering for Silverbackks. They’re an awesome organization based here in Topeka. If you’re looking to give back to your community and are local, check them out!) There was a repeat performance of my volume bean soup recipe. It got lot of really nice comments from the people eating. This time, I also decided to bake cornbread to go along.

I did a little Googling and cobbled together a volume recipe for cornbread. It makes three 9″x13″ pans at a time. Nice, thick pans, too. We cut the pans into 20 pieces each, which still gave every person a generous serving. That, combined with the soup, make a warming lunch on a windy & cool day.

Note: I used a big dough bowl to mix the batter up. Don’t attempt this recipe if you don’t have a REALLY big mixing bowl.

Recipe: Cornbread for a Crowd
Prep time
Cook time
Total time
Serves: 60 servings
  • ¾ pound butter, softened
  • 1-1/2 pounds sugar
  • ¾ ounce salt
  • 2-1/4 pounds flour
  • 2-3/4 pounds cornmeal
  • 3 ounces baking powder
  • 7 eggs
  • 1-1/2 quarts milk
  1. Preheat oven to 350 degrees. Grease and set aside three 9"x13" baking pans.
  2. Cream together butter, sugar and salt, then add eggs and beat until smoothly blended.
  3. Mix together remaining dry ingredients and make additions alternately with milk. Blend until smooth, scraping sides of bowl if necessary.
  4. Pour into greased baking pans and bake for around 55 minutes or until just set in the center. Allow to cool just a little before cutting.