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Corn Bread for a Crowd Recipe

Samuel Warnock of Union, Ohio shares his recipe for Corn Bread for a Crowd. These sunny squares are a terrific accompaniment for chili or any savory dish with gravy or sauce.

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Corn Bread for a Crowd Recipe

Prep/Total Time: 30 min.

Yield: 30-36 Servings

10 20 30

Ingredients

3-1/2 cups cornmeal
2-1/2 cups all-purpose flour
2 tablespoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
4 eggs
3 cups buttermilk
1 cup canola oil

Directions

In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened.
Pour into a greased 13-in. x 9-in. baking pan and a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 30-36 servings.

Nutritional Facts 1 serving (1 piece) equals 151 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 246 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Corn Bread For a Crowd in Taste of Home February/March 1999, p54