Tricia, would you mind sharing the recipe that you freeze successfully? Being Canadian, I have no strong feelings about cornbread - my recipe from my Mom has 2 tbsp sugar and 1/4 cup melted butter (or oil) for a 9x9 pan. I'm wondering if sour cream or buttermilk or more butter would make for a more freezer friendly version. When I was a kid we called it Johnny Cake and what was left from dinner, we had as dessert, with butter and Rogers Golden Syrup.
J

I always freeze cornbread in portions for future use, 2 pieces per sheet of foil. Reheating is via the solar oven or toaster oven, still in the foil. Just don't let it sit in the sealed foil after it has heated through or it will steam too much. You could do the same thing using a disposable foil pan. Bake it in the foil pan, cool completely on a wire rack, top with foil for the freezer AND during reheating, to help keep the moisture in. Remove the foil and serve...

-Grainlady

If you substitute cream for half of the milk and 2 Tbsps of honey for 2 tbsps of sugar, it will stay more moist when you thaw it.

I freeze corn muffins, so I see no reason why you couldn't freeze cornbread.

This is a very sweet and very moist cornbread and it freeze fine when I make it into muffins, I've never tried freezing a whole pan.

Buttermilk Cornbread
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

This is good with blueberries added too, or raspberries, and very good for breakfast with butter and honey.

Have fun camping.

Annie

Thanks for all the advice. I�ll try your recipe Annie, and I hadn�t thought of making muffins, but that�s a good idea. So now I have all the food planned, I just have to convince four 15 year old girls that they don�t need 17 outfits and 12 pair of shoes each for a seven day camping trip!
Jane

I agree that corn muffins freeze better than slab cornbread. And if the recipe has oil in it, they will be moister and less crumbly. Mexican corn muffins freeze just fine - plain cornbread? I'm not a fan.

Teresa

This one makes very moist tender muffins and can be frozen.

Home Cookin Chapter: Recipes From Thibeault's Table

Cornbread Muffins
=================
I have a number of cornbread recipes
That I make but this is the most
Tender,
Melt in your mouth cornbread recipe
You can make it in muffin tins, loaf
Pan
Or a springform pan
1 egg
1/2 cup melted butter
1/4 cup vegetable oil
1 cup milk, warmed
1 cup cake flour
2/3 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar (increase sugar to suit taste)
. Preheat oven to 400 degrees Beat the egg, melted butter and the oil
until well blended. Stir in the milk. In a separate bowl, blend the
cake flour with the cornmeal, baking powder, salt and sugar. Add to the
egg mixture and stir until just blended. This is a very light, loose
batter. Spoon into desired pan and bake until golden. If making muffins
this will take 15 to 20 minutes to bake. It will take longer in a loaf
pan or a springform pan.

Jane, of COURSE they need all those things. (grin) Especially the shoes, LOL. Have lots of fun.

Ann T, I remembered that recipe but couldn't find it. Elery likes it better than mine, mine is sweter. The girls, however, like the sweet stuff. I like it all!

Now that you mentioned it, teresa, I'll bet that subbing oil for half of the butter would keep it a bit moister, although I don't notice the "crumbly" thing as much when it's in muffin form and doesn't require cutting

Annie

I like sweet too Annie. But with cornbread you can always adjust the sugar, adding less or more to suit taste. Regardless of what recipe is used.

Ann

Honey is a good tip for helping with moistness.

Truthfully, Ann, I make both recipes. I found this one when I was trying to use up eggs and buttermilk, my recipe has two eggs instead of one, not really a lot of help, LOL, and the sugar content didn't figure into the equation at all.

My girls grew up on the sweet Johnny Cake that Grandma made and Elery grew up on the completely unsweetened white cornmeal type cornbread that his mother made, and never the twain shall meet. (grin) by the time the butter melts in and I drizzle the honey over it, it's plenty sweet!

Since Elery likes buttermilk to drink, I often buy it, but if he's not here, I try to find ways to use it up. That cornbread is one of them, pancakes are another.

Annie

Hello Everyone,

I usually post over at Holidays. I do however come here to check on your recipes. A friend told me years ago about left over or frozen biscuits and cornbread. Run cold water over cornbread or biscuits and shake excess water. Re-bake at same temperature as the first time. I think biscuits, some times taste better the second time. I have also done cornbread the same way, and it is very good. Usually, I make a large batch of either and put in zip lock bag. Use as needed in frig or freezer.

I did not mean to hi-jack your post, just thought this might be of some help.

The recipe doesn't matter except for personal taste. I do add a little mayo to mine.

Creek

Last night I made a batch of Mexican Corn Muffins including one little mini loaf and put the extras in the freezer just to see how they do upon freezing and then thawing. My recipe uses cornmeal mix, buttermilk, grated cheddar, small can of creamed corn, half a small can of diced green chiles, some finely chopped onion, cayenne pepper, eggs, oil and a TB of sugar.

Teresa

ann_t - Your recipes are always wonderful. Thanks so much for sharing. I made the cornmeal muffins this morning and they are indeed the most tender I've ever tasted. I assumed that the tins or pans should be greased, though you didn't say.

I'm going to try the tips for freezing though I will have to make another batch to do that - the first one is almost gone. (grin)

Nancy

Thanks Nancy.

Yes regardless of which pan/tin you are using, it should be greased.

Ann

I just froze a sheet of cornbread and 1/2 doz.of Blueberry Muffins. along with Multigrain and Italian breads. They were all on sale before Thanksgiving. I hope they will do okay? This is my first time freezing cornbread which I absolutely love and fresh baked Italian bread.

I use Annie1992's recipe - husband loves it! Never enough left to freeze. The buttermilk really makes a difference.

Thanks for the tips on what makes it more freezer friendly, as I am going to try a more Southwestern style with chiles and cheese.