Marianne Martinez
Cornbread is a delicious side dish that can be made in a variety of ways and pans. While some recipes call for a loaf pan, a cast-iron skillet, or muffin tins, it is possible to bake cornbread in a 9x13 pan. This larger pan size will result in a thicker cornbread that may require a longer baking time. To achieve the best results, it is important to adjust the recipe and baking technique accordingly.
| Characteristics | Values |
|---|---|
| Oven temperature | 325-425°F |
| Baking time | 22-50 minutes |
| Batter consistency | Thick |
| Crust | Moist inside, crisp outside |
| Pan type | Metal |
| Pan preparation | Greased |
| Batter ingredients | Flour, cornmeal, sugar, baking powder, salt, butter, oil, milk, eggs |
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What You'll Learn
Cornbread recipe for a 9x13 pan
This guide will take you through the steps to make cornbread in a 9x13 pan. This recipe can also be used to make cornbread muffins.
Ingredients
- 370g all-purpose flour (3 cups)
- 216g cornmeal (1.5 cups)
- 190g sugar (1 cup)
- 1 tsp salt
- 52g buttermilk powder
- 1.5 tbsp baking powder
- 3 eggs
- 2.25 cups water
- 2 tbsp vegetable oil
- 180g butter (3/4 cup), melted
Method
- Preheat your oven to 350°F (177°C).
- Grease the interior of your 9x13 pan with butter or another type of fat.
- In a large bowl, beat together butter and sugar until well combined.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Add the flour mixture to the corn mixture and stir until smooth.
- Pour the batter into the prepared pan and level it out.
- Bake for 30-45 minutes, or until a toothpick inserted into the centre of the cornbread comes out clean.
- Allow to cool for 15-20 minutes before serving.
Tips
- If you prefer a less sweet cornbread, reduce the amount of sugar or omit it altogether. You can replace the sugar with honey if desired.
- For a denser cornbread, use almond milk and self-rising flour and cornmeal.
- If you want to make cornbread muffins, preheat your oven to 325°F (163°C) and bake for 20 minutes.
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Baking time and temperature
The baking time and temperature for cornbread depend on the type of pan being used. For a 9x13-inch metal pan, cornbread should be baked for 22 to 27 minutes at 350°F. If you are using a glass dish, the crust will be more golden brown all around. Metal pans are better suited to creating a crisp outside because they heat up faster than glass.
If you want to use a cast-iron skillet, preheat the oven to 325°F. Place the skillet in the oven while it preheats. Then, pour the batter into the hot skillet and bake for 50 minutes.
If you are doubling the recipe, you will need to reduce the temperature and bake the cornbread for longer. You can also make muffins with any excess batter.
The cornbread is done when a toothpick inserted into the center comes out clean, or with only a few crumbs, and not wet. Let the cornbread cool for 15 to 20 minutes before serving.
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How to store cornbread
You can make cornbread in a 9x13 pan. Here is a basic recipe for cornbread in a 9x13 pan:
Preheat your oven to 425° Fahrenheit or 218° Celsius. Grease a 9x13 inch baking pan. In a large bowl, whisk together 1 cup of unbleached flour, 1 cup of cornmeal, 4 teaspoons of baking powder, 3/4 teaspoon of salt, and 1 tablespoon of sugar (or more, depending on your preference for sweetness). Make a well in the centre and pour in 1 cup of buttermilk or milk, along with 2 beaten eggs. Whisk briefly, then add 1/4 cup of melted butter and whisk until combined. Pour the batter into the pan and level it out. Bake for 22 to 25 minutes, or until a toothpick or knife inserted into the centre comes out clean.
Now, for storing cornbread, you can use different methods depending on how long you want to keep it. Here are some detailed steps to store cornbread:
Storing Cornbread at Room Temperature
Let the cornbread cool down completely before storing it. Wrap the loaf in plastic wrap or aluminium foil twice, ensuring it is tightly sealed and with minimal air inside. Then, place the wrapped cornbread inside a zip-top plastic bag and seal it tightly. Store it in a dry and dark place, like a cupboard, where it will remain fresh for up to three days.
Storing Cornbread in the Fridge
Follow the same wrapping procedure as above, then place the sealed cornbread in the refrigerator. It will stay fresh for up to five days.
Storing Cornbread in the Freezer
If you want to store cornbread for an even longer period, freezing is a good option. Let the cornbread cool down completely, then wrap it in aluminium foil and place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn, which can affect the texture and taste. Label the cornbread with the date it was baked and frozen. It will stay fresh in the freezer for up to three months. When you're ready to enjoy it, thaw the cornbread in the fridge or at room temperature, then warm it up before serving.
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Cornbread with added corn
Cornbread is a simple dish to make, and its basic ingredients of cornmeal, flour, eggs, butter, sugar, and milk can be easily adapted to your taste. One popular addition is sweet corn, which adds a layer of flavour. Fresh corn is best, but frozen or canned corn can also be used. If using frozen corn, simply let it thaw and then pat it dry before adding to the batter.
To make cornbread with added corn in a 9x13 pan, you can follow a basic cornbread recipe and simply add in the corn. First, preheat your oven to 350 degrees F. Grease your 9x13 pan with butter or shortening. In a large bowl, beat together butter and sugar, and then beat in eggs one at a time. If you want to add a tangy richness to your cornbread, you can substitute the butter with bacon fat and add crumbled bacon to the mix.
In a separate bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, and salt. The cornmeal adds a signature crunch to the cornbread. For a coarser texture, you can use stone-ground cornmeal, which retains some of the hull and germ. If you want to make the cornbread extra sweet, increase the amount of sugar in the recipe.
Now, fold in the corn to the wet mixture, being careful not to overmix the batter. Then, add the wet mixture to the dry ingredients and combine until smooth. Pour the batter into your prepared pan and bake for around 30-50 minutes, or until a toothpick inserted into the centre comes out clean.
You can also add other ingredients to your cornbread, such as sour cream, jalapenos, cheddar cheese, or chiles. For a custard-like cornbread, omit the eggs and add more sour cream.
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Cornbread with a crispy bottom
Yes, you can make cornbread in a 9x13 pan. Here is a basic recipe for cornbread with a crispy bottom:
Preheat your oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk and let stand for 5 minutes. Grease a 9x13 inch baking pan with butter. In a large bowl, whisk together flour, baking powder, salt, and sugar. Mix in the cornmeal mixture, eggs, and oil until smooth. Pour the batter into the prepared pan. Now, this is important for the crispy bottom: place the pan inside the oven and let it preheat for a further 5 minutes. Then, remove the pan and add more butter to the bottom of the pan. You want to coat the bottom with butter. Pour the batter into the pan and immediately place the skillet back into the hot oven. Bake for 20 minutes or until a toothpick inserted into the center comes out with moist crumbs.
For a truly crispy bottom, a cast-iron skillet is recommended. Preheat the oven to 450°F/230°C. Place a well-seasoned 10-inch or 12-inch cast-iron skillet inside the oven to preheat. When the oven and skillet are hot, melt some butter and pour it into the skillet, coating the bottom. Pour the batter into the skillet and place it in the oven. This method will give your cornbread a signature crispy bottom crust and edges.
Some recipes suggest using Crisco instead of butter to achieve a crispier bottom.
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Frequently asked questions
Yes, you can make cornbread in a 9x13 pan. However, the cornbread will be significantly thicker and will take longer to bake.
The temperature depends on the recipe, but it can range from 325°F to 425°F.
Baking time can vary depending on the recipe and oven temperature, but it typically ranges from 22 to 45 minutes.
To make cornbread in a 9x13 pan, you will need to grease the pan and prepare the batter by mixing together ingredients like flour, cornmeal, sugar, baking powder, salt, butter, oil, milk, and eggs. Pour the batter into the pan and bake it in the oven until a toothpick inserted into the center comes out clean.
