Quanity Cornbread by Wingboy

[BakerAunt]

Quantity cornbread
Submitted by wingboy on June 21, 2015 at 5:08 pm

Cornbread for a group. I finally have a recipe that I'm happy to bake for a crowd. This started out as recipe from "Food For 50" that I've modified.
Yield: 64 Servings

2# 3oz yellow cornmeal (like Martha White)
2# 5oz. all-purpose flour
3 1/2 oz. baking powder
2 1/2 tablespoons salt
10 oz. granulated sugar
9 eggs, beaten
1 3/4 quarts whole milk
12 oz. melted butter

Preheat oven: convection: 350, conventional: 400

Use pan spray to prep 2 half-sheet pans (12x18)

May be baked as muffins.
May be made in one 18x26x2 pan.

Whisk dry ingredients together. Whisk wet ingredients together. Add wet to dry. Mix only until ingredients are moistened.

Scale 5# batter into each12x18 pan. Bake: convection: 20 min, conventional: 30 min.
For muffins, reduce baking time.

Cut 12x18 into 4 by 8 pieces for a total of 32 pieces per pan. Total yield is 64 pieces.

NOTE: MUST use whole milk and butter or it will be too dry.

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