9×13 Pan Golden Cornbread Recipe (Buttermilk Bake)
Bake moist, golden cornbread in a 9 × 13-inch pan at 400°F (204°C). Whisk cornmeal, flour, sugar, baking powder, and salt; stir in eggs, buttermilk, and melted butter just until combined. Bake for 20–25 minutes, then rest for 10 minutes before cutting. Choose a light-colored metal pan for the most predictable browning.
If you have a milk or egg allergy, this classic recipe may not suit you as written: it contains both buttermilk and eggs, and the butter is also dairy. Check ingredient labels, especially for baking powder and packaged cornmeal, if you manage allergies. Substitutions can change the rise, texture, and browning, so the recipe below is designed for its listed ingredients.
I like a large pan of cornbread because it turns a short ingredient list into an easy side for a weeknight meal. The key is not complicated equipment. It is the right pan, a gently mixed batter, and a doneness check before the edges get too dark.
Choose and Prepare the Pan for Even Browning
A 9 × 13-inch (23 × 33 cm) pan gives this batter a broad surface, so the center can bake through while the edges turn golden. A light-colored metal pan usually produces the most even, predictable browning. Grease it lightly, and decide whether you want a softer edge or a crispier one before mixing.
Pan material and browning
Metal conducts heat well, which helps the batter bake and brown at a steady pace. Bare or enameled cast iron and uncoated aluminum or steel are suitable options. Tri-ply stainless steel works, though it may brown less evenly than aluminum.
Glass and ceramic heat more slowly and can brown the edges differently. Do not preheat either material empty; prepare it according to its care instructions and put the batter in before baking. PTFE-coated pans can be used only within the oven-temperature limit set by the maker. Avoid broiling with them. Ceramic-coated bakeware and silicone also depend on the manufacturer’s temperature rating.
| Pan material | What to expect | Practical step |
|---|---|---|
| Light-colored aluminum or uncoated steel | Even, predictable browning | Grease lightly; use the recipe timing as a guide |
| Bare or enameled cast iron | Strong heat conduction; crisp edges are possible | Handle with oven mitts and let it cool gradually |
| Tri-ply stainless steel | Suitable, but browning may be less even than with aluminum | Check the center and edges from 20 minutes |
| Glass or ceramic | Slower heating; edge color may differ | Do not preheat empty; follow maker’s care instructions |
| PTFE-coated or ceramic-coated | Use depends on the maker’s temperature limit | Do not broil; use a nonmetal utensil to loosen edges |
| Silicone | Performance depends on the product rating and design | Follow the maker’s instructions for oven use and support |
For a simple bake, lightly coat the pan with oil. If you want crispier edges, add 1 tablespoon of refined canola or avocado oil to a metal pan and heat it in the oven for 5–7 minutes. Pour in the batter carefully when the oil shimmers but is not smoking. Refined canola oil commonly has a smoke point around 400–450°F (204–232°C), while refined avocado oil is often rated at 450°F (232°C) or higher. Those figures vary by product; smoke point is not a precise safety cutoff, so follow the label.
Mix, Bake, and Check the Cornbread
This batter uses equal amounts of cornmeal and flour for a balance of corn flavor and a tender crumb. Mix the dry and wet ingredients separately, then fold them together only until no dry pockets remain. Bake at 400°F (204°C), checking from 20 minutes because pans and ovens can vary.
Ingredients
- 1½ cups cornmeal
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1½ cups buttermilk
- 6 tablespoons butter, melted
Step-by-step method
- Heat the oven to 400°F (204°C). Lightly grease a 9 × 13-inch pan. If you are choosing the crisp-edge method, heat the oiled metal pan for 5–7 minutes while the oven comes to temperature. Do not preheat an empty glass or ceramic dish.
- In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt until well combined. This spreads the baking powder through the mixture, helping the cornbread rise more evenly.
- In a second bowl, whisk the eggs, buttermilk, and melted butter. If the butter is very hot, let it cool briefly before adding it so it does not cook the eggs.
- Pour the wet mixture into the dry ingredients. Fold gently with a spatula or large spoon, stopping as soon as no dry pockets remain. A few small lumps are fine. Overmixing can make the crumb less tender.
- Pour the batter into the prepared pan. If you preheated oil in a metal pan, carefully pour the batter over the shimmering oil; hot oil can splatter. Bake for about 20–25 minutes.
- Start checking at 20 minutes. Look for golden edges and a center that is set and springs back lightly when touched. A tester should come out with a few moist crumbs, not wet batter. If you use an instant-read thermometer, a center reading around 200–205°F (93–96°C) is a useful quality check. It is not a food-safety requirement.
A note on timing: The 20–25-minute range is a guide, not a guarantee. A darker pan may brown the edges faster, while glass or ceramic may heat more slowly. Use the center’s texture and color along with the clock.
In a typical weeknight scenario, a cook using a light aluminum pan can begin checking at 20 minutes and remove the cornbread once the middle has set. In another, someone using a glass dish may find the edges look different before the center is ready. These are practical examples, not extra timing rules: check the center before deciding it is done.
Release, Clean, and Care for the Pan
A short rest helps the cornbread settle and makes it easier to cut without tearing. Let the pan cool on a dry, heat-safe surface rather than rushing it with cold water. The right cleaning method depends on the pan material, so follow the maker’s care instructions for coated, glass, and ceramic bakeware.
After baking, leave the cornbread in the pan for about 10 minutes. Then loosen the edges gently. Use a nonmetal utensil with coated bakeware to help protect its surface. Cut into squares in the pan or lift portions out with a spatula.
For cleanup, allow the pan to cool until warm before washing. Do not pour cold water onto hot bakeware. A sudden temperature change can crack hot glass or ceramic, and abrupt cooling can also warp a hot metal pan. Set it on a dry, heat-safe surface and let it cool gradually.
Bare cast iron needs a little extra care: wipe it clean, dry it right away, and apply a very thin film of oil if needed. Clean other materials according to their care instructions. Avoid aerosol cooking spray on PTFE-coated cookware; propellants and additives can leave a persistent residue.
Rest, Cut, and Serve Golden Cornbread
A 10-minute rest gives the crumb time to settle while the pan is still warm. This makes neat squares easier to serve, though you can cut it sooner if you prefer softer pieces. Serve the cornbread warm or at room temperature, and use the center and edge texture to judge how it turned out.
For clean portions, cut the pan into a grid with a sharp knife or a suitable spatula. If the center seems soft when you first remove it from the oven, the rest may help it firm up. But resting will not finish raw batter, so confirm the center is set before taking the pan out.
This is a mildly sweet, buttery cornbread. The sugar supports a golden finish, while buttermilk adds moisture and a gentle tang. For the next bake, keep the same ingredient amounts and change only one technique at a time, such as using a preheated metal pan for crisper edges. That makes it easier to see what changed.
Frequently Asked Questions
These quick answers cover common questions about pan choice, bake time, doneness, and storage for this buttermilk cornbread. Start with the recipe’s 400°F oven and 20–25-minute range, then use the center’s appearance as your final guide. Pan material and oven behavior can affect browning, so check before the earliest expected finish.
Can I bake this cornbread in a glass pan?
Yes. Use a 9 × 13-inch oven-safe glass dish according to its maker’s instructions. Do not preheat it empty, and check the center rather than relying on edge color alone.
Can I use a metal pan instead?
Yes. Light-colored aluminum or uncoated steel is a good choice for even, predictable browning. Grease it lightly before adding the batter.
How long does it bake?
Bake at 400°F (204°C) for about 20–25 minutes. Begin checking at 20 minutes, since oven and pan differences can affect the timing.
How can I tell when the center is done?
The center should look set and spring back lightly when touched. A tester should come out with a few moist crumbs, not wet batter.
What internal temperature should I look for?
Around 200–205°F (93–96°C) in the center is a useful quality check for doneness. It is not a food-safety requirement.
How do I get crispier edges?
For a metal pan, heat 1 tablespoon of refined canola or avocado oil in the oven for 5–7 minutes. Add the batter carefully when the oil shimmers but is not smoking.
Can I mix the batter ahead of time?
For the most reliable rise, mix it just before baking. Baking powder begins working after it meets liquid, so a long wait may affect how the batter rises.
Why is my cornbread tough?
Overmixing can make the texture less tender. Fold the wet ingredients into the dry just until no dry pockets remain; small lumps are acceptable.
How long should it rest before cutting?
Rest it in the pan for about 10 minutes. This helps the cornbread settle and makes it easier to cut clean portions.
How should I clean the pan after baking?
Let it cool until warm before washing, and follow the care instructions for its material. For bare cast iron, wipe it clean, dry it promptly, and add a very thin oil film if needed.
Can I cool a hot glass or ceramic dish with water?
No. Let hot glass or ceramic cool gradually on a dry, heat-safe surface. Rapid cooling can cause it to crack.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
