Cornbread Recipe for 9x13 Pan: Easy and Delicious

Cornbread is a classic comfort food that pairs perfectly with chili, fried chicken, or barbecue. This recipe for cornbread baked in a 9×13-inch pan yields a moist, tender, and slightly crumbly loaf that’s easy to make and always crowd-pleasing. Whether you’re preparing a family dinner or a potluck dish, this cornbread comes together quickly and delivers a satisfying, golden crust with a soft interior.

Ingredients

1 cup (120 grams) yellow cornmeal
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240 ml) buttermilk* (see tips for substitutions)

1/2 cup (120 ml) whole milk
1/4 cup (60 ml) vegetable oil or melted unsalted butter
2 large eggs

Instructions

Preheat your oven to 375°F (190°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, milk, oil (or melted butter), and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined. Do not overmix; some lumps are fine.

Pour the batter into the prepared pan and spread 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 in the pan for about 10 minutes. Slice into squares and serve warm or at room temperature.

Tips

Substitutions for buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes until slightly curdled before using.
Moisture tips: For extra moist cornbread, add a tablespoon of melted butter to the batter or brush the top with butter immediately after baking.
Avoid overmixing: Mix until just combined to keep the cornbread tender. Overmixing can lead to dense, tough bread.

Pan preparation: Grease the pan well or use parchment paper to prevent sticking and ensure clean slices.

Serving Suggestions

Serve warm slices of cornbread alongside chili, barbecue ribs, fried chicken, or a hearty stew. It also pairs well with honey butter, jam, or a drizzle of maple syrup for a sweet touch. For a savory twist, top with chopped herbs or shredded cheese.

Variations

Cheesy cornbread: Fold in 1 cup of shredded cheddar or Monterey Jack cheese into the batter before baking.

Spicy jalapeño cornbread: Add 1-2 finely chopped jalapeños and a pinch of cayenne pepper for a spicy kick.
Sweet cornbread: Mix in 1/2 cup of honey or maple syrup and omit the sugar for a sweeter version.
Vegetable add-ins: Incorporate corn kernels, chopped scallions, or cooked diced bacon for extra flavor.

Storage and Reheating

Stored properly, leftover cornbread can stay fresh for up to 2 days at room temperature in an airtight container or wrapped tightly in plastic wrap. For longer storage, refrigerate for up to 5 days. To reheat, warm slices in the microwave for 20-30 seconds or in a 350°F (175°C) oven for about 10 minutes until heated through. If reheating in the oven, wrapping the cornbread in foil helps retain moisture.

Frequently Asked Questions

Can I make this cornbread gluten-free?

Yes, substitute a gluten-free all-purpose flour blend for the regular flour. Make sure it contains xanthan gum or add a teaspoon to help with structure. The texture may vary slightly but should still be delicious.

How do I know when the cornbread is done?

The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Baking time can vary slightly depending on your oven, so start checking at 25 minutes.

Can I freeze leftover cornbread?

Absolutely. Wrap slices tightly in plastic wrap and place in a resealable freezer bag. Freeze for up to 3 months. To reheat, thaw at room temperature or in the fridge, then warm in the microwave or oven.

What’s the best way to serve cornbread?

Warm is generally best, served with butter, honey, or savory toppings like chili or BBQ. It can also be enjoyed at room temperature or cold, especially if used for crumbling over dishes or making stuffing.

Can I use a different pan size?

For a thicker, more cake-like cornbread, use a smaller pan like an 8×8 or 9×9. For a thinner, crispier crust, spread the batter in a larger sheet pan. Adjust baking times accordingly.

Cornbread Recipe for 9×13 Pan: Easy and Delicious