cornbread for a crowd

I use silicon molds. They work like a charm. Plus no greasing and no cutting.

Use hotel pans for cornbread in volume quantities. That's what most restaurants do.

It may turn out thin, I'd use 9 x 12 baking pans if you want thicker. Many times I use the mini-muffin tins. They can be displayed in baskets and people can take what they'd like. Plus, the mini's bake much faster.