This is not the prettiest picture of cornbread you’ll ever see. It was, however, pretty tasty.
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.
- 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
- Preheat oven to 350 degrees. Grease and set aside three 9"x13" baking pans.
- Cream together butter, sugar and salt, then add eggs and beat until smoothly blended.
- Mix together remaining dry ingredients and make additions alternately with milk. Blend until smooth, scraping sides of bowl if necessary.
- 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.