Sheet Pan Cornbread

Sheet pan cornbread is the ultimate crowd-pleaser – delicious, moist and baked to golden perfection, making it easy to slice into squares for parties and potlucks. This fluffy, buttery, and amazing cornbread recipe is perfect for feeding a large gathering, pairing effortlessly with chili, BBQ, or holiday feasts.

Sheet Pan Cornbread Recipe

We love cornbread at our house. But nothing is worse than dry cornbread. After years of recipe development, I finally have created the best cornbread recipe – and I even created a sheet pan version for parties and large gatherings.

This sheet pan cornbread is unbelievably moist, buttery and bursting with rich corn flavor. It’s perfect for serving a crowd for parties, potlucks and family gatherings. I recently took this to a church party to pair with my Texas chili recipe and it was a huge hit!

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients are in Sheet Pan Cornbread?

• All-Purpose Flour
• Yellow Cornmeal – Cornmeal is ground yellow corn. Make sure you’re adding cornmeal and not corn flour. There is a big difference in texture between the two.
• Buttermilk – Buttermilk is the star of the show here. It makes this cornbread so moist and flavorful.
• White Sugar – Cornbread is both savory and sweet. Adding sugar is important to add sweetness to this cornbread.
• Salt – I used a tiny bit of salt because salt always enhances flavors.
• Baking Soda – Baking soda is a leavening agent which causes expansion and rising of your ingredients. This is so important in the cornbread to achieve a light and fluffy texture rather than a dense one.
• Eggs
• Butter – I use salted butter in all my recipes unless otherwise specified.

Tools You’ll Need

• Measuring Cups and Spoons
• Mixing Bowl
• Liquid Measuring Cup
• Hand Mixer or Danish Dough Whisk
• Baking Sheet Pan

Recipe for Sheet Pan Cornbread

1. Preheat oven to 375 degrees F.
2. In a bowl, combine buttermilk and baking soda. Let sit while preparing other ingredients. (It will get frothy.)
3. Melt butter and add to a mixing bowl.
4. Add in eggs, sugar and salt and mix until well combined.
5. Next, add in cornmeal and flour and mix.
6. Finally, add in buttermilk and baking soda mixture and mix until combined.
7. Spray a baking sheet pan (11×13″) with cooking spray and transfer cornbread mixture to baking pan. Spread evenly.
8. Bake for 18-22 minutes until the top of the cornbread is slightly browned or until a tester inserted in the center comes out clean.
9. Remove from heat and let sit for 5 minutes. Serve warm.
10. Enjoy!

Storing and Reheating

Store the leftover cornbread in an airtight container and place it in the fridge for up to 5 days. You can also store it on the counter in an airtight container, but it does not last as long. My kids prefer that I just leave it out on the counter so they can steal a piece anytime their hearts desire.

Gluten Free Buttermilk Cornbread

This recipe can easily be adapted to be gluten free. You will want to swap out the flour for gluten free flour. My favorite gluten free flour is linked below. I also always caution to make sure all of your ingredients are indeed gluten free when baking.

Cup4Cup Gluten Free Flour