Giant Cornbread for a Crowd

http://atmimistable.com/giant-cornbread-crowd/

I like this recipe because it makes a large cookie sheet sized pan of cornbread (I didn't want the pan to overflow so I put the remaining batter in a small pan). It has a nice taste and texture and was moist.

Sweet and rich, this giant cornbread recipe is scaled to feed a crowd!

Author: Mimi
Cuisine: AmericanRecipe type: Bread
Prep time:  15 mins Cook time:  20 mins Total time:  35 mins

Ingredients

2½ cups all-purpose flour
2½ cups yellow or white cornmeal (I used yellow cornmeal)
¾ cup sugar
3 tablespoon baking powder
1½ teaspoon salt
2 1/21 cups half and half or milk (I used half and half)
¾ cup (1½ sticks) butter, melted
½ cup honey
5 large eggs, slightly beaten

Instructions

Heat oven to 400°F.

Spray ½ sheet baking pan with cooking spray, or grease with butter. (I greased my pan with butter)

Combine flour, cornmeal, sugar, baking powder and salt in a bowl.

I melted my butter then mixed it with the honey to soften the honey more. I even heated those with the milk since the cold milk curdled the butter a little. It helped make everything smooth.

Stir in all remaining ingredients just until moistened.

Pour mixture into prepared baking pan. (I made one mini loaf of bread besides the cookie sheet sized pan. I was afraid the cookie sheet would be too full and overflow)

Bake 18-22 minutes or until toothpick inserted in center comes out clean. (I turned my cookie sheet half way through the baking process to more evenly brown the edges. Mine did not come out very brown though, mostly blond)

Notes

This recipe yields 45 2" squares of cornbread.