Need SCRATCH cornbread recipe to feed a mob (BIG pans!!)--& that holds up well?

Question

Springtime conference w/lots of hungry ppl to feed; figured on split pea soup & a vegan (lentil) sloppy joe bowl. Cornbread sounded like good side dish; need to pre-bake about 6-8 13x9 pans on Wed for Fri & Sat use. Mixes will be prohibitively costly---need scratch recipes. Prefer slightly sweet bread, not too crumbly. Please, no food processor recipes, but mixer is OK! Anybody have great recipes to share?

Answer 1

Cornbread From Homemade Cornbread Mix Ingredients

1 Egg -- beaten  2 tb Butter -- melted  

1/2 c Water  1 1/4 c Homemade cornbread mix  

Instructions for Cornbread From Homemade Cornbread Mix

Preheat oven to 425?. Butter a 5" x 3" loaf pan. In a bowl, beat together egg, water, butter; stir in homemade cornbread mix just until moistened. Do NOT overmix. Batter will be lumpy. Pour into prepared baking pan. Bake for20-25 minutes. Makes 1 loaf. Low-Fat Variation: Substitute egg substitute or 2 egg whites for egg. Note: Cornbread baked in a glass, cast iron or dark-metal pan develops a golden brown crust.....

Buttermilk Cornbread Ingredients

1 c All-purpose flour  1 ts Baking soda  

1 c Cornmeal  1 Egg  

1/4 c Sugar  1 1/3 c Buttermilk  

1 tb Double-acting baking powder  3 tb Butter; melted  

Instructions for Buttermilk Cornbread

Stir together dry ingredients. Separately, beat together egg, milk, and butter. Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes. NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeno pepper (seeded, of course) to batter before baking

Answer 2

Im not sure how many you need to feed ,but with these you can adjust to suit your needs...It would be easier to simply use self rising flour and omit the baking powder,,,good luck

This recipe feeds 64

2 1/2 quarts  corn meal

2 1/2 quarts flour

3/4 cup baking powder

2 cups brown sugar

1 1/3 T salt

2 quarts milk

16 eggs beaten

2 cups melted butter

mix all dry ingredients ,add milk slowly...stir in eggs and butter..pour into greased pans..bake at 450 for 40 mins

this recipe serves 240  

10 pounds cornmeal

8 pounds flour

1 1/2 pounds baking powder

1 1/2 pounds sugar

1/2 cup salt

2 gallons milk

5 pounds butter or shortening melted

36 eggs beaten

Answer 3

I find if you use a good store bought mix and add a can of cream of corn about a half to full can depending on how much you are making it makes the most wonderful moist corn bread and the taste is out of this world and the best part is everyone thinks it scratch.  

Answer 4

Here is a website from the food network for a lot of recipes. http://search.foodnetwork.com/food/recip...

I have used several recipes from this website.

I know how to make cornbread from scratch but I don't have an exact recipe with measurements. I learned from watching my G'ma. Btw, cornbread is better if it's made in cast iron skillets. IMO.. Good Luck

Answer 5

This isn't a recipe you'll want to use for this, but it's a really good recipe that you might want to fix for your family sometime.

Mexican Cornbread

5 slices bacon

2 eggs

1 ¼ c. milk

1 T. sugar

2 c. self-rising corn meal

¼ t. garlic powder

1 8-oz. can cream style corn

1 c. chopped onions

¾ c. (3 oz) shredded mild cheddar cheese

2 T. canned chopped jalapeno peppers

Cook bacon in iron skillet until crisp.  Remove bacon, crumble, & set aside.  Drain skillet, reserving 5 T. drippings.  Coat bottom and sides of skillet with 1 T. of drippings.  Heat skillet in 400° oven while mixing ingredients.

Beat eggs in a medium mixing bowl, stir in milk and 4 T. bacon grease.  Add bacon and remaining ingredients & mix well.  Remove skillet from oven, pour batter into skillet.  (Make sure skillet is hot when you pour in batter.)  Bake at 400° for 35 min. or until cornbread is golden brown.