Sweet Buttery Cornbread for a Crowd

This cornbread is an updated take on a classic recipe from my mother’s well-loved 1957 Betty Crocker cookbook. The book was full of retro photos that captivated me as a child, and when I moved out in my twenties it was the first thing I packed. That nostalgia lives on each time I bake this sweet, buttery cornbread.

I adapted and enhanced the original recipe over the years to work well in large sheet pans so it serves a crowd. It’s light, tender and has a crisp buttery edge—exactly the kind of cornbread people reach for seconds of. Below you’ll find the full ingredient list, optional add-ins, equipment notes and step-by-step instructions for a single 13 x 18 inch sheet pan that yields 24 generous pieces.

Why this cornbread works

I prefer a sweeter cornbread with a butter-forward flavor and a slightly crunchy crust. The combination of cornmeal and all-purpose flour keeps it tender while the buttermilk gives it lift and tang. Canned niblets folded in add a sweet, juicy texture that elevates each bite. For a bit of heat and extra interest, you can mix in roasted jalapeño and shredded Pepper Jack—great for an adult version, but optional when serving kids or a general crowd.

How much to make

When cooking for groups, pan size is the limiting factor. This recipe is scaled to a 13 x 18 inch sheet pan (about 11 1/2 x 19 1/2 inch disposable pans are commonly used) and yields 24 pieces. For a crowd of roughly 175 people I made seven pans (168 pieces) and it was plenty when served with chili—the recipe scales linearly by pan rather than by simple doubling for most home ovens.

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 niblets 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) sheet pan

Instructions

1. Preheat the oven to 375°F (190°C).
2. Drain the canned corn in a strainer and let it sit to remove excess liquid.
3. Spray the bottom and sides of the sheet pan generously with cooking spray.
4. In a large mixing bowl combine the sugar, flour, cornmeal, baking powder and salt. Whisk until evenly blended.
5. Add the drained corn, buttermilk, eggs and melted butter to the dry ingredients. Stir until just combined—the batter will resemble wet sand.
6. If using optional jalapeño or cheese, fold them in now, mixing gently so they distribute evenly.
7. Pour the batter into the prepared sheet pan and spread it evenly.
8. Bake until the top is light golden brown and the edges pull away from the pan, about 20–25 minutes depending on your oven. Allow to cool slightly, then cut into 24 pieces and serve warm with butter.

Make-ahead note

Once cooled, cover tightly with plastic wrap or foil and store at room temperature for up to 2 days or refrigerate up to 4 days. To freeze, wrap in foil, place in a heavy-duty freezer bag and freeze up to 3 months. Thaw at room temperature before reheating.

Serving suggestions

This sweet cornbread pairs beautifully with chili, baked beans, or a hearty soup. Serve warm with butter or honey for a crowd-pleasing side. For events, pre-cut pieces and hold them in covered trays so guests can help themselves.

Whether you’re cooking for family or a large group, this cornbread is dependable, easy to make and always a hit. Enjoy!