9 x 13 cornbread recipe
The Best 9 x 13 cornbread recipe
I have been making this 9×13 cornbread recipe for years and it is a staple in my kitchen. It comes out perfectly every time with a golden crust and a soft, moist inside. My kids love it with a little butter and honey, and it is the perfect side for chili or barbecue. This recipe uses simple ingredients you probably already have, and it is great for feeding a crowd or meal prepping for the week. It is also a healthier option than many store bought mixes because you control the sugar and fat, and whole grain cornmeal adds fiber.
Perfect 9×13 Cornbread
This classic cornbread is baked in a 9×13 pan for a fluffy, moist texture with a slightly sweet flavor. It is the ideal side dish for soups, stews, and holiday dinners.
🥘Ingredients
For the Cornbread
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfect 9×13 Cornbread Works
This 9×13 cornbread recipe is always a good idea because it is simple, reliable, and feeds a crowd. Whether you are serving it with chili on a cold night or alongside a holiday ham, it works well for any family gathering and never lasts long.
❓ Frequently Asked Questions About 9×13 Cornbread
1. Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a nice tang and makes the cornbread extra moist. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
2. Why is my cornbread dry?
Dry cornbread often comes from overbaking or using too much cornmeal. Make sure to check for doneness a few minutes early and use the exact measurements listed. Adding a bit of honey or oil helps keep it moist.
3. Can I make this cornbread gluten free?
Absolutely. Substitute the all purpose flour with a 1 to 1 gluten free baking blend. The texture might be slightly different, but it will still be delicious.
4. How do I store leftover cornbread?
Store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and foil.
5. Can I add mix ins like cheese or corn kernels?
Definitely. Fold in 1 cup of shredded cheddar, 1/2 cup of cooked bacon bits, or 1 cup of fresh or frozen corn kernels into the batter before baking. This adds great flavor and texture.
