Big Batch of Homemade Cornbread

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Big Batch of Homemade Cornbread

Prep Time 10 minutes
Cook Time 40 minutes
Servings 12


  • 1 1/2 cups cornmeal
  • 2 cups buttermilk
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil


  • Preheat oven to 350 degrees.
  • In a bowl, combine cornmeal, buttermilk and milk. Let stand for 5 minutes.
  • Spray a 9 x 13 inch pan with cooking spray.
  • In a large bowl, mix together flour, baking powder, salt and sugar.
  • Mix in the cornmeal mixture, eggs and oil until smooth.
  • Pour batter into prepared pan.
  • Bake in preheated oven for 35 to 50 minutes, or until a knife inserted into the center of the cornbread comes out clean.
  • Cut into squares. Serve warm with my Honey Butter!


Don’t have buttermilk? No worries. Add 2 tablespoons of lemon juice or white vinegar to regular milk. Let sit for a few minutes and then add to recipe.


Calories: 306kcal | Carbohydrates: 41g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 357mg | Potassium: 166mg | Fiber: 2g | Sugar: 11g | Vitamin A: 122IU | Calcium: 126mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. eleonore kamoske says:

    If I make this ahead of time how would I reheat it?

  2. dillon sparks says:

    sorry, but i googled “large batch corn bread recipe” and got your site. it’s small batch/homemaker recipe. not what i want

  3. I have made this cornbread several times and it is a hit every time!!! My family and I like a slightly sweeter cornbread so, all I do is add an extra 1/2 cup of sugar and that is enough to satisfy!! It is even more wonderful with the honey butter!