Sweet Buttery Cornbread for a Crowd
This recipe is inspired by my mother’s beloved 1957 Betty Crocker Cookbook — a well-worn, treasured volume that followed me from home and has always felt like a family heirloom. While I grew up admiring the retro photos more than the recipes themselves, that book sparked a fondness for classic comfort foods. Over the years I adapted one of those original recipes into the cornbread below. It remains a favorite whenever I need a dependable, crowd-pleasing side.
The result is a sweet, buttery cornbread with a lightly crunchy top and a tender crumb. I often make it for large gatherings — for example, I recently prepared multiple sheet pans for a youth chili dinner for about 175 people. When cooking for a crowd, pan size dictates yield, so this version is scaled to fit a standard large sheet pan and cuts easily into 24 generous portions.
How much?
When feeding many people, you can’t just double a small recipe and expect it to behave in a different pan. This recipe is designed for an 11 1/2 x 19 1/2 inch or 13 x 18 inch sheet pan and yields 24 pieces per pan. For very large events multiply the batch to match the number of pans you can bake at once. For our 175-person event I made seven pans, producing roughly 168 pieces, and that was ample — with many guests coming back for seconds.
This cornbread comes together quickly and easily. I like adding canned niblet corn for a juicy, sweet pop in every bite. For a spicier version, add roasted jalapeño and Pepper Jack cheese; omit those for a broader crowd appeal. The finished loaf holds together well, is light and fluffy, and tastes wonderful warm with melted butter.
Recipe: Cornbread for a Crowd
Summary
Prep time: 15 mins · Cook time: 25 mins · Total time: 40 mins · Servings: 24
This sweet, buttery cornbread holds together beautifully and delivers great flavor and texture for large gatherings.
Ingredients
- Cooking spray, to grease pan
- 3/4 cup sugar
- 2 1/2 cups all-purpose flour
- 2 cups yellow cornmeal
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 2 (11-ounce) cans niblet corn, drained well
- 2 1/2 cups buttermilk
- 4 large eggs
- 6 tablespoons butter, melted
Optional add-ins
- 1 large jalapeño, seeded, roasted, peeled and diced
- 1 cup Pepper Jack cheese, shredded
Special equipment
- One 13 x 18 inch or 11 1/2 x 19 1/2 inch sheet pan
Instructions
- Preheat the oven to 375°F (190°C).
- Place the canned corn in a strainer and allow it to drain thoroughly.
- Spray the bottom and sides of the sheet pan with cooking spray or grease well.
- In a large bowl, whisk together the sugar, flour, cornmeal, baking powder, and salt.
- Add the drained corn, buttermilk, eggs, and melted butter. Stir until just combined; the batter will resemble wet sand.
- If using optional jalapeño or cheese, fold them into the batter now.
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake until the top is light golden brown and the edges pull away from the pan, about 20–25 minutes. Allow to rest briefly, then cut into 24 pieces and serve warm.
Make-ahead note
Once cooled, wrap the cornbread in plastic wrap or foil and store at room temperature up to 2 days or refrigerate up to 4 days. For longer storage, wrap tightly in foil, place in a heavy-duty freezer bag, and freeze for up to 3 months. Thaw at room temperature before reheating.
Sweet warm cornbread dripping with butter is one of those simple pleasures that makes a meal memorable. Whether you’re serving chili at a large youth event, planning a family gathering, or preparing food for a potluck, this recipe is forgiving, adaptable, and loved by many. Try the optional jalapeño and cheese for a bolder version, or keep it classic and sweet for broad appeal.
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