How to Freeze Cornbread
Cornbread is one of my favorite side dishes, and storing leftovers in the freezer allows me to keep fresh cornbread on hand at all times.
Ingredients
- leftover cornbread
Instructions
- Choose your favorite cornbread recipe, prepare it as directed, then allow it to cool completely.leftover cornbread
- Slice or portion the cornbread - think about whether you want to grab individual slices for a quick dinner for two or take out a whole loaf the next time you're craving cornbread.
- Wrap and seal the cornbread - wrap individual slices or the entire loaf of cornbread in plastic wrap. For added protection, wrap it again with aluminum foil.
- Next, place the wrapped individual slices or portions in freezer-safe bags or an airtight container. (You can also freeze slices on a baking sheet lined with parchment paper, then vacuum seal them and place them in a freezer-safe bag for long-term storage.)
- Label and date the bags with the date of freezing, then lay the wrapped cornbread flat in the freezer until it is fully frozen so it doesn't crumble apart and get crushed. Once it is fully frozen, you can stack the wrapped pieces or rearrange them to save space.
- Frozen cornbread is best eaten within three months.
Notes
Thawing and Reheating Leftover Cornbread
- Thawing: Let the cornbread thaw overnight in the refrigerator for the best results. Avoid thawing at room temperature to prevent bacterial growth.
- Reheating: To bring back the cornbread's delicious fresh-from-the-oven taste, preheat your oven to 350°F (175°C). Place the thawed cornbread on a baking sheet and warm it in the oven for about 10-15 minutes or until heated through. (You can also toast it in the air fryer to get it nice and crispy on the outside.) For added flavor, you can brush the top with honey butter.
