Corn bread

ln500

9 years ago

How do I store freshly baked corn bread overnight and prevent it from becoming soggy?

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Comments (2)

teresa_nc7
9 years ago
Cool completely in the pan and on a rack. Then remove cornbread from the pan you baked it in and wrap well in foil if you want to freeze the cornbread and/or reheat to serve at a later time. Do not plan to keep the cornbread for many days in the refrigerator - it will lose it's flavor and appeal. If you want to keep it several days, freeze it.

Teresa
plllog
9 years ago
If it's just overnight, and you have moderate humidity in your kitchen (40-60%), you can turn it out onto a cooling rack and cover with a clean flour sack towel or other lightweight, loosely woven, cotton or linen (natural fiber) cloth, and it should be fine. If it's more like 24 hours, after the cornbread is completely cool and has steamed out, wrap the loaf completely in the cloth, with the opening to the side so there aren't lumps on top or bottom, and put back on the rack.

The thing is to keep it from either drying out or becoming gummy. The cloth lets some moisture escape while keeping some in.
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This is a good recipe, if you don't like sweet cornbread, leave out the sugar. Corn Bread 1 cup flour 1 cup yellow cornmeal 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon TonyÃ¯Â¿Â½s or salt 4 tablespoons oil 1 1/3 cup milk 2 large eggs, beaten Preheat oven to 375 degrees. Put a 10" round cast iron skillet in oven. Whisk together the dry ingredients. Make a well in center, add the oil, milk and egg. Mix well. Put enough oil in the hot skillet to coat the bottom, tilt or brush to coat the pan. Spread the batter in the pan, and bake 25-30 minutes--until risen, golden and cornbread tests done with a toothpick.
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Just this past weekend I made a cornbread casserole for a BBQ birthday bash, it was a big hit even among people who normally dislike cornbread. I modified the recipe shown below in that I used 1 can-full of frozen corn rather than the can of regular corn. Cornbread Casserole 1 box Jiffy Corn Muffin Mix 1 can creamed corn 1 can regular corn (drained) 1 stick of butter 2 eggs 1 cup sour cream Take glass baking pan, melt butter in it, in the microwave. Beat egg in bowl. Add egg and all remaining ingredients to baking pan, stir until blended, spread mixture to uniform thickness Bake at 350 deg F for 1 hour in 8x8 pan or 45 minutes in 13x9 pan
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I don't mind it just a little sweet but the cake mix/corn breads on the other thread are just weird. I want cornbread, not cornbread flavored cake. I like the recipes on the back of the Alba cornmeal box. One is slightly sweet and the other is not. I also like my cornbread a bit gritty. If I want it sweet I slather on honey butter. :-) I do make a smoother version when I am taking it for a group. I use the original Marie Callendar's pouch for that as it works well in fancy shaped muffin pans. I tried the Honey Butter version in the pouch and ended up throwing most of the batch out. Not only sweet but chemical tasting. Glenda I never knew it was called crackling cornbread but I do make corn bread with bacon in it. I do it in a cast iron skillet.
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Corn bread

Comments (2)

teresa_nc7

plllog

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