Corn Bread Baking: 13X9 Pan

Cornbread is a delicious and versatile side dish that can be served with a variety of meals, from chilli con carne to roast chicken. While it can be made in different-sized pans, such as an 8x8 pan or a 12-inch cast iron skillet, a 13x9 pan is a great option for a larger batch. This size pan is perfect for feeding a crowd, as it yields a generous amount of cornbread without being too thick or thin. The key to success is adjusting the cooking time accordingly, as a larger pan will require slightly longer in the oven. Additionally, it's important to grease the pan properly to ensure the cornbread doesn't stick. Whether served warm with butter and honey or used as an ingredient in stuffing, cornbread made in a 13x9 pan is a tasty and convenient option.

Cornbread in a glass dish

Cornbread is a delicious and versatile side dish that can be served with a variety of meals, from breakfast to dinner. It is also an underrated side dish that is easy to make and can be whipped up with just a few pantry staples. While cornbread is typically baked in a metal pan, it can also be baked in a glass dish. Here's a guide to help you achieve the perfect cornbread in a glass dish.

Choosing the Right Glass Dish

Glass, ceramic, and cast iron are the best materials for baking cornbread, but metal dishes are also acceptable. When choosing a glass dish, opt for one that is light-coloured and made of a material that conducts heat efficiently, such as Pyrex. The size of the dish is also important. For a standard cornbread recipe, a 9x13-inch dish or a 10-inch cast-iron skillet is ideal.

Preparing the Glass Dish

Before pouring the batter into the glass dish, it is crucial to grease it properly. This will ensure that your cornbread doesn't stick to the dish and will also create a crispier crust. You can use butter, bacon fat, or oil to grease the dish. Additionally, lining the dish with parchment paper can help prevent sticking and ensure even cooking.

Adjusting the Oven Temperature

When baking cornbread in a glass dish, it is important to lower the oven temperature compared to when using a metal pan. Glass transfers more heat than metal, so a slightly lower temperature is necessary to prevent overcooking. As a general rule, reduce the temperature by 25 degrees Fahrenheit when baking in a glass dish.

Baking Time and Doneness

The cooking time for cornbread in a glass dish may be shorter than in a metal pan, so it's important to keep an eye on it. The cornbread is done when the edges are golden brown and start to pull away from the sides of the dish, and a toothpick inserted into the centre comes out clean.

Cooling and Storing

Allow the cornbread to cool in the dish for at least 20 minutes before serving or storing. Cornbread can be stored at room temperature in an airtight container for up to three days or in the fridge for up to five days.

Baking cornbread in a glass dish is a great option if you want to avoid using a metal pan. By following the tips above, you can achieve a delicious and perfectly baked cornbread with a crispy crust and a moist, tender crumb. Enjoy your homemade cornbread as a side dish or topped with butter and honey for a tasty treat!

How to grease a pan

To make cornbread in a 13x9-inch pan, you'll need to grease the pan before pouring in the batter. Here's a step-by-step guide on how to grease a pan:

Greasing a pan is essential when baking to prevent your treats from sticking to the pan. There are several methods you can use to grease a pan, and the steps may vary slightly depending on the chosen method. Here are the most common ways to grease a pan:

Using Butter or Shortening with Flour:

• This is the traditional method that has been used for generations.
• You can use either butter or shortening for this. If using butter, simply run the stick of butter around the bottom and sides of the pan. For shortening or tubbed butter, use a paper towel to wipe it onto the pan.
• Add a tablespoon or two of all-purpose flour into the pan. Rotate and tap the pan until the flour covers every greased area. Discard any remaining flour.

Using Butter and Sugar:

• This method is excellent for quick breads like banana bread.
• Grease the pan with butter or shortening as mentioned above.
• Instead of flour, use sugar. Sugaring the pan gives a nice crunch to the outside of the bread.

Using Non-stick Cooking Spray:

• You can use a non-stick spray or an olive oil spray for this method.
• Spray the pan generously, making sure to get into all the nooks and crannies.
• Be cautious not to use too much, as it can make your baked goods greasy and heavy.

Using Foil or Parchment Paper:

• Line your pan with foil or parchment paper.
• Spray the lining with non-stick cooking spray.
• This method is excellent for brownies or bars, as it allows you to lift the entire batch out of the pan for easy slicing and clean cuts.

Additional Tips:

• It is recommended to grease your pan even if it is non-stick, as some recipes may still stick.
• If you're making angel food cake, do not grease the pan. The cake is so light and delicate that it needs to cling to the sides of the pan as it bakes.
• When baking cookies, parchment paper or silicone baking mats are preferred over greasing the pan. Cookies often don't need the extra fat, and these options provide a non-stick surface without adding grease.

Cornbread with eggs

Ingredients

To make cornbread with eggs, you will need the following ingredients:

• Cornmeal
• Flour
• Sugar
• Egg
• Milk
• Butter or lard
• Salt
• Baking powder

Method

First, make the cornbread. Preheat your oven to 400°F-425°F. In a medium-sized mixing bowl, whisk together cornmeal, flour, and sugar. In a separate bowl, break up and stir the egg. Add the milk and stir—the amount of milk needed will vary, but you are aiming for a batter with a similar consistency to cake batter.

Melt butter or lard in a cast-iron skillet or a 13x9-inch metal pan. Pour the batter into the skillet or pan and bake for 22-35 minutes, or until a toothpick inserted into the center comes out clean.

Now, you can make the cornbread and eggs. Break about four eggs into a small bowl and whisk together. Place a skillet over medium heat and add butter. Crumble a section of cornbread into the skillet and stir until toasted. Pour the eggs into the skillet and scramble everything together. Serve warm.

Variations

This recipe can be tweaked in many ways. You can add sausage, bacon, bell peppers, onions, cheese, or jalapeños to the skillet. You can also replace the butter with browned butter or add in some sugar.

Cornbread with cranberries

Ingredients

• 8 tablespoons/113 grams unsalted butter, plus more for serving
• 1¼ cups/180 grams fine- or medium-grind yellow cornmeal
• 1 cup/125 grams all-purpose flour
• ½ cup/100 grams granulated sugar
• 2 teaspoons baking powder
• 1½ teaspoons kosher salt (Diamond Crystal)
• ½ teaspoon baking soda
• 1 cup/240 milliliters buttermilk
• 1 cup/115 grams fresh or thawed frozen cranberries

Method

• Place a rack in the middle of the oven and heat the oven to 375 degrees. Place the butter in a 10-inch cast-iron skillet and put the skillet in the oven to melt the butter.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Add the eggs and buttermilk, and whisk until combined.
• Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter and stir until combined.
• Pour the batter into the hot skillet and sprinkle the cranberries evenly over the top.
• Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

Tips

• You can use a Pyrex glass dish as an alternative to a cast-iron skillet.
• If you don't have a cast-iron skillet, you can melt the butter in the microwave and pour it into the hot pan.
• You can also use dried apricots instead of cranberries.
• You can use kefir or plain yogurt thinned with a bit of milk or water as a substitute for buttermilk.
• You can fold the cranberries into the batter instead of sprinkling them on top to have cranberries throughout the bread.
• You can use a 9-inch round corningware dish instead of a cast-iron skillet.
• You can use a small amount of maple syrup instead of sugar.
• You can toss the cranberries with flour and mix them into the batter to prevent them from sinking.
• You can use a cast-iron pan of any size, as long as it is oven-safe.
• If you don't have buttermilk, you can make a substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a cup of milk.

Cornbread with jalapenos

Cornbread with Jalapeños

Ingredients

• All-purpose flour
• Cornmeal
• Granulated sugar
• Baking powder
• Salt
• Garlic powder (optional)
• Buttermilk
• Eggs
• Unsalted butter
• Sweet corn (optional)
• Sharp cheddar cheese
• Jalapeño peppers

Method

First, preheat your oven to between 350°F and 425°F. Set out a 9 x 13-inch baking dish and spray it with nonstick cooking spray, or grease it with butter.

Dice the jalapeños and shred the cheese. If you are sensitive to heat, you may want to deseed the jalapeños and/or wear gloves when handling them.

In a large mixing bowl, add your dry ingredients: flour, cornmeal, sugar, baking powder, salt, and garlic powder (if using). Mix well. Then, whisk in the wet ingredients: buttermilk, eggs, and melted butter. Whisk until smooth.

Next, fold in the sweet corn (if using), shredded cheddar cheese, and diced jalapeños. Gently and evenly stir the ingredients into the batter, taking care not to over-mix.

Pour the batter into your baking dish and sprinkle with any remaining cheese.

Bake for around 30-50 minutes, until the centre no longer jiggles when you shake the pan. You can also insert a toothpick into the centre to check if it's fully baked—if the toothpick comes out dry, it's ready.

Let the cornbread cool for 10 minutes before slicing and serving warm.

Tips

• For gluten-free cornbread, simply swap the all-purpose flour with a gluten-free baking mix.
• For extra spicy cornbread, leave the seeds in the jalapeños when dicing, or swap the cheddar with pepper jack cheese.
• For a less spicy option, deseed the jalapeños before adding them to the batter.
• For a crispier outside, pour the batter into a hot skillet with bacon grease.

Frequently asked questions