I agreed to make cornbread for a homeless shelter next Sunday. Expect to feed about 70 people. Can anyone suggest a recipe?
I’ve made cornbread in big lots for cafeterias I’ve worked at. The following recipe could be made in one large standard sheet pan(24 x 16 inches) or two half pans. It’s a firm type of cornbread, easy to cut into neat squares once it’s slightly cooled, giving you pieces, at 70, a little over two inches on a side.
1-1/2 pounds margarine, softened
3 pounds sugar
1-1/2 ounce salt
4-1/2 pounds flour
5-1/2 pounds cornmeal
6 ounces baking powder
15 eggs
3 quarts milk
Cream together butter, sugar and salt with, then add eggs and beat until smoothly blended. Mix together dry ingredients and make additions alternately with milk. Blend until smooth, scraping sides of bowl if necessary. Pour into greased sheet pan(s) and bake at 350 degrees Farenheit until golden brown and just set in the center. Allow to cool just a little before cutting
Since this is so large it’s easiest to mix if you have a large commercial mixer, like a Hobart, but it can be done by hand in a big bowl, if you have a strong arm.
Let us know how your experience goes!