Let me set the stage for you: It's Little League night and your slow cooker is already rocking a pretty awesome chili that is waiting for you. Next thing you know, 10 little eaters are on the way over to devour the chili you were planning for leftovers. Sheet pan cornbread is here to save you and fill up those hungry little champs.
Imaginary Sand Lot scenarios aside, sheet pan cornbread has the unique advantage of cooking more quickly, thanks to its short stature, and it does serve a crowd in a hurry, all while remaining tender, crispy, and full of buttermilk flavor.
Better Cornbread with the Muffin Method
Cornbread is a quick bread, meaning it gets its lift from baking powder. That also means it's prone to over mixing. Using the muffin method to mix cornbread — that is, mixing the dry ingredients together before adding the wet to the dry — keeps the batter from being beaten too much. To ensure even mixing, make a well in the dry ingredients and beat the eggs before adding them to the dry mixture.
As for baking, you'll want a rimmed baking sheet coated with oil or cooking spray. Make sure you spread the batter out into a thin layer for even baking.
Sheet Pan Cornbread for a Crowd
2 1/2 cups
finely ground yellow cornmeal
1 1/4 teaspoons
2 1/2 cups
eggs, lightly beaten
unsalted butter, melted and cooled
Arrange a rack in the middle of the oven and heat to 375°F. Coat a 13x18-inch rimmed baking sheet with cooking spray and set aside.
Place the flour, cornmeal, baking powder, and salt in a large bowl and whisk to combine. Make a well in the center of the flour mixture. Add the buttermilk, eggs, and butter into the well and stir until just combined. Pour onto the prepared baking sheet and spread into an even layer.
Bake the cornbread until light golden-brown and pulling away from the edges of the baking sheet, 25 to 27 minutes. Cut into 16 pieces and serve warm with extra butter if desired.
Storage: Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.