Ella Walter
Cornbread is a popular dish, but how much you can make depends on the size of your pan. For example, an 8x8 pan will yield a different number of cups of cornbread than a 9x13 pan. If you're making cornbread muffins, you'll need to adjust the recipe accordingly. Additionally, the type of cornbread, such as sweet or savoury, can also affect the volume of the final product. In general, a larger pan will yield more cups of cornbread, but it's important to consider the specific recipe and pan size when determining how much cornbread you can make.
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What You'll Learn
An 8x8 pan for cornbread
If you're making cornbread, the size of the pan you use is important to ensure your cornbread cooks evenly and efficiently. An 8x8 pan is a common size for cornbread recipes, including for Trader Joe's cornbread.
If you're using an 8x8 pan, you'll need to adjust the cooking time accordingly. Cornbread baked in an 8x8 pan will take longer to cook than if you were using a larger pan, such as a 13x9 pan. If you only have a larger pan, you can try the "foil wall" method to create an 8x8 space within the larger pan. You can also double the recipe to fill the larger pan and increase the cooking time.
The number of cups of cornbread you'll get from an 8x8 pan will depend on the recipe and the size of the cups you're using. If you're cubing the cornbread, an 8x8 pan will produce a considerable volume.
If you're making cornbread for a crowd, you may want to consider using a larger pan or making multiple batches. Some recipes are specifically designed for larger pans, such as 9x13 pans, which can yield 45 2" squares of cornbread. You can also get creative with your pan choices and use muffin tins, loaf pans, round pans, or even an oven-proof skillet.
In summary, an 8x8 pan is a standard size for cornbread, but you can adjust the recipe and cooking time to suit the pans you have available.
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Sheet pan cornbread for crowds
Sheet Pan Cornbread for a Crowd
Sheet pan cornbread is a great option when cooking for a large number of people. It's quick to make, simple, and frugal. Here is a recipe that can be used to feed a crowd.
Ingredients
- Flour
- Cornmeal
- Baking powder
- Salt
- Butter
- Brown sugar
- Honey
- Egg
- Buttermilk
Method
Firstly, preheat your oven to 400°F (204°C). Grease a rimmed baking sheet with oil, cooking spray, or butter, and lightly flour.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Make a well in the centre of the flour mixture. In a separate bowl, whisk together the wet ingredients: butter, brown sugar, honey, egg, and buttermilk.
Pour the wet ingredients into the well in the dry ingredients and stir until just combined. Avoid over-mixing. Pour the batter onto the prepared baking sheet and spread into an even, thin layer.
Bake the cornbread for 20 to 27 minutes, until it is light golden-brown and pulling away from the edges of the sheet. Cut into 16 pieces and serve warm with extra butter if desired.
Tips and Variations
- This recipe can be easily doubled to feed an even larger crowd.
- For a sweeter cornbread, add more sugar and honey, or try adding sour cream.
- For a gluten-free option, substitute gluten-free flour.
- To make the cornbread richer, use whole milk or butter instead of vegetable oil.
- To store, allow the cornbread to cool, then wrap and freeze for up to 3 months. Thaw overnight and warm in the oven before serving.
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Muffin tins for cornbread
Muffin tins are a great option for making cornbread, especially if you are serving a large group or want to add a twist to your traditional cornbread recipe. Cornbread muffins are a convenient, single-serving option that can be easily scaled up or down depending on your needs. They are also a perfect side dish to accompany a variety of meals.
To make cornbread muffins, you will need a muffin tin, also known as a muffin pan. This can be a standard-sized muffin tin or a mini muffin tin, depending on your preference. Grease your muffin tin with non-stick cooking spray, or for extra flavour, use bacon grease or butter. Fill each cup about halfway with your cornbread batter.
The baking temperature and time will depend on the size of your muffins. For standard-sized muffins, bake at 350°F (177°C) for 13-17 minutes, until the tops are golden brown and a toothpick inserted into the centre comes out clean. For mini muffins, bake at 450°F (232°C) for 2.5 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 10 minutes.
Cornbread muffins are a versatile dish that can be customised to your taste preferences. You can make them sweet or savoury by adjusting the amount of sugar or adding ingredients like creamed corn, jalapenos, or cheese. They are a delicious addition to any meal and can be served warm with softened butter or enjoyed as leftovers.
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6.5-inch cast iron skillet
A 6.5-inch cast iron skillet is perfect for making small batches of cornbread. This size is ideal for cooking for two or when you want a smaller batch of cornbread.
To make cornbread in a 6.5-inch cast iron skillet, preheat your oven to 425ºF and place the skillet inside to heat up while you prepare the batter. In a medium-sized bowl, whisk together the dry ingredients: cornmeal, flour, sugar, salt, baking powder, and baking soda. Then, whisk in the wet ingredients: milk, buttermilk, and an egg. Finally, whisk in almost all of the melted butter, reserving about half a tablespoon for the skillet later.
Carefully remove the hot skillet from the oven and reduce the oven temperature to 375ºF. Add the reserved butter to the hot skillet, coating the bottom and sides. Pour the batter into the skillet—it should sizzle, and butter should pool around it. Place the skillet in the center of the oven and bake until the center is firm, and a toothpick inserted into the center comes out clean, which should take about 20 minutes. Allow the cornbread to cool for 10 to 15 minutes before serving.
The hot iron of the skillet, combined with the melted fat, will give your cornbread a golden brown, crispy crust. This size of skillet is also great for making small frittatas or other individual-sized dishes.
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5x5-inch baking dish
A 5x5-inch baking dish is a great option for baking cornbread for one or two people. This small batch of cornbread is tender, moist, and perfectly golden, with just the right balance of sweetness.
To make this small batch of cornbread, you'll need a few simple ingredients that you likely already have on hand, such as butter, milk, an egg, cornmeal, flour, sugar, baking powder, and salt. You'll also need a 5x5-inch baking dish, which can be substituted with a 5x6.5-inch baking dish if needed.
Here's the step-by-step process for making this cornbread:
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together the melted butter, milk, and egg until smooth.
- In a separate bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined—be careful not to overmix.
- Grease your 5x5-inch baking dish and pour the batter into it, spreading it evenly.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the centre comes out clean.
- Serve warm with a dollop of butter or honey butter.
This cornbread is perfect as a side dish or a quick snack, and you can customise it by adding mix-ins like cheese, herbs, or jalapeños. It's a versatile and delicious treat that can be enjoyed any time of the day.
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Frequently asked questions
The size of the pan depends on the shape of the cornbread you want to make. For a square shape, a 9x9 inch pan is suitable for 6 cups of cornbread. For a rectangular shape, a 9x13 inch pan is suitable. If you want to make muffins, you will need a pan with at least 18 muffin cups.
Making cornbread for a large group can be challenging, and you may need to adjust your recipe or baking method. Consider using a sheet pan to bake the cornbread, as this will cook the cornbread faster and serve more people. If you are making cornbread muffins, consider doubling the recipe and using multiple muffin pans to save time.
Yes, you can make cornbread without flour by using more cornmeal. The texture will be more crumbly and dense, but it will still be delicious. You can also use gluten-free flour instead of regular flour.
