11x7 Cornbread Recipe for Perfectly Baked Slices

Cornbread baked in an 11×7-inch pan strikes the perfect balance between thickness and ease of serving, making it ideal for family dinners, potlucks, or holiday gatherings. Its slightly crispy crust and moist, tender interior make it a crowd-pleaser that pairs beautifully with chili, stews, or just a smear of butter. This recipe is straightforward, customizable, and yields consistent, delicious results every time.

Ingredients

1 cup (120g) cornmeal (preferably stone-ground)
1 cup (125g) all-purpose flour
1/4 cup (50g) granulated sugar (adjust to taste)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk (or whole milk with 1 tablespoon vinegar)
2 large eggs
1/4 cup (60ml) vegetable oil or melted unsalted butter
Optional: 1/2 cup (80g) corn kernels or chopped jalapeños for added flavor

Instructions

Preheat your oven to 375°F (190°C). Grease an 11×7-inch baking dish with butter or non-stick spray to prevent sticking.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the buttermilk, eggs, and oil or melted butter until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix, as this can make the cornbread dense.
If using, fold in corn kernels or jalapeños for extra flavor and texture.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.

Tips

Use fresh baking powder: Old or expired baking powder can result in flat cornbread. Check the expiration date regularly.

Substitutions: For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. For dairy-free, use plant-based milk and oil.
Do not overmix: Overmixing the batter can develop gluten and make the cornbread dense. Mix just until combined for tender slices.
Storage tips: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm slices in the oven at 350°F (175°C) for 10 minutes or microwave for 30 seconds.

Serving Suggestions

This cornbread pairs beautifully with hearty chili, beef stews, or roasted vegetables. Serve it alongside butter, honey, or a dollop of sour cream for added richness. It also works well as a side for barbecue dishes or as a base for breakfast toppings like eggs and cheese.

Variations

Sweet Cornbread: Increase sugar to 1/3 cup and add a splash of vanilla extract for a sweeter version perfect for breakfast or snacking.
Cheesy Cornbread: Mix in 1 cup of shredded cheddar cheese before baking for a savory twist.

Jalapeño Cornbread: Add chopped jalapeños (about 1/4 cup) to bring a spicy kick.
Vegetable-Loaded: Incorporate finely chopped bell peppers, corn, or green onions into the batter for added flavor and texture.

Storage and Reheating

Leftover cornbread can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 1 week. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or microwave on high for 30 seconds until heated through. Reheating in the oven helps maintain the crispy crust, while microwaving is faster but may soften the crust slightly.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with whole milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using. The acidity helps activate the baking powder and gives the cornbread a tender crumb.

How do I know when the cornbread is done?

The cornbread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be slightly pulled away from the sides of the pan. Baking time can vary slightly depending on your oven, so start checking around the 25-minute mark.

Can I make this recipe in advance?

Yes, you can prepare the batter ahead of time and store it covered in the refrigerator for up to 12 hours. When ready to bake, give it a gentle stir and bake as directed. Baked cornbread is best enjoyed fresh but can be stored and reheated as described above.

What if my cornbread turns out dense?

Dense cornbread often results from overmixing the batter, old baking powder, or baking at too low a temperature. Ensure your baking powder is fresh, mix the ingredients just until combined, and bake at the recommended temperature for the best rise and texture.

Can I freeze leftover cornbread?

Absolutely. Wrap slices tightly in plastic wrap or foil and store in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave. Freezing helps preserve the freshness for future meals.

Is this cornbread suitable for a vegan diet?

While the basic recipe contains eggs and dairy, you can make it vegan by using plant-based milk, flaxseed or chia seed eggs, and vegan butter or oil. Adjust the recipe accordingly and follow the same baking instructions for delicious vegan cornbread.

11×7 Cornbread Recipe for Perfectly Baked Slices