How to Freeze Cornbread
Equipment
- airtight container
- marker or pen
- freezer bags
- plastic wrap
- aluminum foil
- cookie sheet
Ingredients
- Cornbread store-bought, homemade, uncooked
Instructions
Whole Batch
- 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.
Notes
So Fresh: freeze it when it is as fresh as possible to make sure you are locking in maximum quality.
Keep out air: keeping as much air from touching the cornbread while it is frozen will help to extend the timeframe it will maintain quality. So, wrap it well and squeeze any air from the freezer bag.
Cool it: don't package it up warm. This will create condensation which will lead to stale or soggy cornbread when thawed.
Portion it right: portion out what sizes you will need when it is defrosted and package it accordingly so that you only have to freeze the amount you need.