Corn Bread

The dry ingredients (cornmeal, flour, and salt) can be sifted and combined up to 1 day ahead and stored in an airtight container at room temperature. However, do not mix the wet and dry ingredients until ready to bake, as the acid-base reaction begins immediately and the leavening power will diminish if the batter sits.

Store cooled cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual pieces in plastic wrap, then place in a freezer bag and freeze for up to 3 months. Reheat thawed cornbread in a 300°F oven for 10 minutes to restore moisture, or microwave individual pieces for 20-30 seconds.