Preheat oven to 350 degrees F. Grease a 13x9x2-inch disposable foil pan or coat with nonstick cooking spray; set aside.
In an extra-large mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together eggs, milk, and melted butter. Add to the dry ingredients and stir until just mixed. Do not overmix.
Pour into pan. Bake 35 to 40 minutes or until a wooden skewer inserted in center comes out clean. Using a sharp knife and sawing motion, cut in 24 (approx. 2-inch) squares. Makes 24 servings.
Bake the 24-serving recipe three times.
The corn bread is better when made 1 day ahead. Cover tightly with foil. Store at room temperature. Or bake up to 2 months ahead; wrap, label, and freeze.