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Yes, you can freeze cornbread as a whole batch, a slices, as muffins or as uncooked dough for 3 to 6 months and still maintain excellent quality. The key is to keep it in an airtight container and thaw it slowly in the refrigerator.
How to Freeze Cornbread
Cornbread is a sweet and hardy quick bread with native American origins that is quite popular in the southern United States. It is made mainly from cornmeal.
It tends to be a little crumbly which makes it perfect to sop up dishes such as chili and soup.
If you have dinner party or other occasion planned and know you need a large batch of cornbread you may want to make it ahead to save time. Or, perhaps you've made a whole pan of cornbread but no you won't eat it before it goes bad.
In either occasion, you will need to look to figure out how to extend its shelf life as it only stays good fresh for about 5 to 7 days. Luckily, cornbread can be frozen in about 5 minutes and it thaws out and tastes almost as good as it is fresh. The same process is used for cornbread as is used for freezing naan bread, freezing scones and freezing croissants.
When deciding which of the three methods below to use for freezing your cornbread, make sure you think about how you'll be using it and what portion size you'll need when you thaw it.
Freeze all together
If you know that you'll be using a whole batch of cornbread when you saw it, you can just freeze the entire pan without cutting or portioning it.
- Let it cool. Make sure that your cornbread is thoroughly cool before you get started otherwise you will end up with condensation and mushy cornbread.
- In the pan. If you've used a freezer safe container like a Pyrex with a lid to bake your cornbread in, you can simply place saran wrap over the top and then put the lid on the baking dish.
- Not in the Pan. If you saved it in a pan that either is not freezer safe or perhaps doesn't have a lid, you'll need to take a few additional steps. First, remove the cornbread from the pan. Then, wrap it in one or two layers of plastic wrap. Finally, place it in an airtight container or a freezer bag. Label your container or bag and place it in your freezer.
Freeze as muffins or individual servings
If you won't be eating the cornbread as a large batch when thawed, the best way to freeze it is as muffins or individually sliced servings. This way you can just take out as much as you need at a time to thaw.
- Cool it down. Make sure that your cornbread is thoroughly cooled before getting started so you don't end up with mushy cornbread later.
- Portion it. If you chose to bake It has muffins you can skip to the next step. If you baked it in it pan, you'll need to slice it into individual servings now.
- Wrap it. Take your muffins or slices and wrap them securely and completely in a layer of plastic wrap. This step is technically optional. However, if you want to freeze it for any length of time it's best to give it an additional layer to provide it protection and maintain quality. If you don't want to use plastic wrap you can also use aluminum foil.
- Flash freeze. If you choose not individually wrap your muffins or slices, it's best to flash freeze them before packaging them so that they don't stick together. To do this, lay them in a single layer on a cookie sheet and place them in the freezer for a few hours until frozen.
- Package it up. Go ahead and take your individually wrapped slices or muffins and place them in a freezer bag or airtight container.
- Seal and label them. Go ahead and place the lid onto your airtight container. Or, if you're using a freezer bag, press out any extra air and then zip it shut. Next, write the date on your container or bag.
- Freeze them. Go ahead and place your bag or container into your freezer.
If you don't want to bake your cornbread right away you can freeze the uncooked dough. Or, perhaps you want to make double or triple batch of dough cook some now and save some for later.
- Prepare it. Using your favorite recipe go ahead and whip up a batch of dough.
- Portion it. Go ahead and decide what size portion she'll be baking later and split the dough into balls of that size.
- Flash freeze. This step is optional if you don't want to wrap your balls individually in the next step. Place them in a single layer on a cookie sheet and stick them in the freezer for a few hours until frozen. This will help prevent them from sticking together.
- Wrap them. This step is optional and if you're going to be keeping it in the freezer for an extended period of time is recommended so that a little extra protection is given from freezer burn. Simply take a layer of plastic wrap or aluminum foil and individually wrap each dough ball securely.
- Pack them up. Place your individual balls of dough into an airtight container or a freezer bag.
- Seal and label. Go ahead and press any excess air from your freezer bag and then zip it shut. If you're using an airtight container, simply place the lid on top. Then, write the date on your container or bag.
- Freeze them. Toss your container or bag into your freezer. Toss your container or bag into your freezer.
Top tips for success
No matter what method of the three you use above, make sure to follow these tips to have the most successful freezing and thawing.
- Keep it cool. Make sure that your cornbread is totally cooled before starting the process. If it is still warm, you can build up condensation in the packaging which will lead to mushy cornbread.
- Do it fresh. Best to freeze it as soon as possible so that it is is fresh as possible and will maintain maximum quality.
- Don't let air in. To make sure that it can last as long as possible without any degradation in quality, wrap it with plastic wrap and make sure to squeeze out any air in the container or freezer bag.
How to Defrost Cornbread
The best and easiest way to defrost your cornbread is to simply remove it from the freezer and place it in the fridge to thaw overnight. While you could technically place it on the counter or try to speed up the process in the oven or microwave, these methods change the temperature quickly and can affect the ultimate texture of your cornbread.
Once your cornbread has been thawed, if you'd like to reheat it you can do so by placing it in the oven for a few minutes at 350° or by placing it in the microwave at 30 second intervals until it's warm.
If you choose the microwave method, and want to ensure that your cornbread doesn't dry out, place a microwave safe cup or mug full of water in the microwave with your cornbread.
Freezing Cornbread FAQ
Can I freeze and reheat cornbread?
Yes, you can freeze your cornbread, defrost it and then easily reheat it.
How long does cornbread stay good frozen?
Cornbread like most other breads can stay good frozen 3 to 6 months as long as it's an air tight container.
How long will cornbread keep in the fridge?
Cornbread can be kept in the fridge as long as it is wrapped correctly for around 5 to 7 days.
Can you freeze cornbread batter?
Yes, you can easily freeze cornbread batter for 3 to 6 months.
Can you refreeze cornbread?
Well you can technically refreeze cornbread, it's not recommended due to the fact of the texture will change a lot from the multiple temperature changes.
Can you freeze cornbread dressing?
Yes, you can freeze cornbread dressing by flash freezing, ceiling in an airtight container, labeling and sticking it in the freezer.
How to Freeze Cornbread
- airtight container
- marker or pen
- freezer bags
- plastic wrap
- aluminum foil
- cookie sheet
- Cornbread store-bought, homemade, uncooked
- let it cool off completely.
- Leave it in the pan and simply place a top of the pan. or:remove from pan, wrap in plastic wrap, place in a freezer bag and toss in the freezer.
Individual Portion/Muffin/Uncooked Batter
- Let cool if it is hot.
- Portion out the amounts you will want when defrosted.
- optional: if you don't want to wrap it in the step below, you can flash freeze instead. Place it on a cookie sheet in a single layer and toss into the freezer for an hour or so.
- If you didn't flash freeze, or if you want extra protection, wrap each portion up completely in plastic wrap and/or aluminum foil.
- Toss your portions into a freezer safe container or freezer bag.
- Seal the container by putting the lid on top. Or, zip your bag closed after squeezing out excess air.
- Label the package by writing the date on it and then toss it into the freezer.