You’ve finished dinner, and there’s still half a pan of hot, freshly baked cornbread left. You want to save it for later, but you don’t know the best way to do it.
Or the leftovers have been sitting for a couple of days now, and you don’t know what the signs of bad cornbread are. After all, you don’t want to feed your family spoiled food.
In either case, you’re looking for a quick primer on cornbread (or cornbread) storage, shelf life, and spoilage. If that’s the case, you’ve found it. Let’s dive in.
How to store cornbread
You want the cornbread to stay fluffy and not dry out. That means that regardless of where you store it, you need to wrap or seal it. You can do it a couple of ways
- wrap the cornbread with plastic or aluminum foil
- put it in a resealable freezer bag
- store it in an airtight food container, bread bin, or even a cake rack
The first is the best in terms of results. There is no additional air with cornbread, so drying is slower. But I suggest you go for something reusable and more environmentally friendly, like the second or third option.
Now let’s talk about whether or not cornbread needs to be refrigerated.
For short-term storage, like a day or two, it’s fine to leave the cornbread out at room temperature. Remember to keep it away from sunlight and any source of heat, and that’s it. If you want to keep it longer (that is, if you’ve baked enough to last a couple of days), refrigerate it. In either case, remember to wrap or seal it first.
|Storing cornbread on the counter is fine only for “traditional” cornbread recipes. If yours is fancier, for example, if it includes more vegetables, cheese or something similar, it is better to refrigerate it immediately after it cools. If you are looking for a non-traditional recipe, check out this Mexican Cornbread (WP).|
How to freeze cornbread
If your family isn’t big on cornbread, or you want to bake more ahead of time, it’s best to freeze. And the whole process is practically the same as that of bread. Here’s how to do it:
- portion. If you have more leftovers than you need for a single meal, it may be a good idea to portion them out. Smaller portions are also easier to fit in the freezer. If you’ve baked two or more pans or cast iron pans of cornbread, definitely cut up all that goodness into portions.
- Wrap each serving. Use aluminum foil or freezer bags. If you use the latter, squeeze out the air before sealing them. If you expect the cornbread to stay in the freezer for a long time, double wrap it to further protect it from freezer burn.
- (optional) Place portions in airtight containers. If you want to make sure the cornbread keeps its shape, put it in a container. This way, you will be able to put other food items on it without deforming the baked good.
- Put it all in the freezer.
Cornbread will retain its quality for at least a couple of months in the freezer.
When it’s time to defrost, transfer a portion to the fridge and leave it there overnight. In the morning, it should be perfectly fine to reheat.
|To save time, you can pop frozen cornbread into the oven and thaw it there. Once thawed, it’s ready to reheat. Keep in mind that fast thawing tends to give worse results than slow thawing in the fridge, so choose the latter whenever you can.|
how long does cornbread last
Freshly baked traditional cornbread retains its quality for about two days at room temperature, and up to a week in the refrigerator. For longer preservation, opt for freezing.
If you have opted for a more elaborate recipe that includes more vegetables, cheese or any other perishable product, it usually keeps in the fridge for 5 to 7 days. If in doubt, check the details of the recipe. Or freeze it after a couple of days, just to be on the safe side.
Of course, these times are just estimates, and you can often get away with keeping cornmeal-based bread for a little longer. However, if you do, check that it hasn’t gone bad.
|traditional cornbread||2 days||7 days|
|Cornbread with vegetables, cheese and the like||5 – 7 days|
As usual, the above periods are only estimates.
How do you know if cornbread is bad?
Checking whether or not your cornbread is spoiled is not that difficult. Look for the following:
- Mold. If it has started to grow mold, it is definitely spoiled. Same with any other discoloration. If it looks bad, discard it.
- sour smell. If a rather sweet baked good smells sour, that’s a pretty sure sign that things have gone bad.
- texture change. If your cornbread started out perfectly fluffy, and now looks soggy or wet, get rid of it. Even if it’s not technically broken, it won’t taste good.
Stale cornbread, just like stale bread, is fine to eat. Its only flaw is that it doesn’t taste good. It is up to you if you put up with it or cut your losses and discard it.
One thing’s for sure: stale cornbread won’t get better. The next time you see it, it will probably be moldy. Decide what to do with it now.
WP Well Plated: Mexican Cornbread