In the fall (I'm planning ahead) I'll be making cornbread for 75-100 people. I'm thinking that baking cornbread on half sheet pans might be the way to go.
How should I go about finding a recipe that will work for a half sheet pan?
Can I just take a regular recipe and keep doubling it until it fits?
Any tips on how to keep the cornbread moist so I can bake it the day before?