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.

This is delicious from the Irondale/Whistlestop Cafe in Birmingham, al. 1 ý teaspoons baking powder 2 ý teaspoons vegetable oil 2 ý teaspoons melted butter 2 beaten eggs 1 ý cups fat free cultured buttermilk 1 ý cups whole milk 1 ý cups self- rising white cornmeal 1 ý cups self- rising White Lily flour Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours. Pour batter into a well buttered 9ÃÂ13 pan. Bake at 350 degree in convection oven for 17 to 20 minutes or until knife inserted into center comes out clean. Brush top liberally with melted butter. Can also bake in a pre-heated, cast iron skillet for a dark and crunchy bottom crust.

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

Always cook mine in a cast iron skillet, as did my mother. This is really close to my mother's recipe, though she never used one, just eye balled it, but I watched her make it many many times. Recipe: Southern Skillet Cornbread ©From the Kitchen of Deep South Dish Prep time: 10 min |Cook time: 20 min |Yield: About 8 servings Ingredients 1/4 cup of oil, shortening or bacon fat ^^Mother always used lard or bacon fat 1-1/2 cups of all purpose white or yellow cornmeal 3 tablespoons of all purpose flour 1 teaspoon of baking soda 1 teaspoon of baking powder 1 teaspoon salt 2 cups of buttermilk, more or less 1 large egg, lightly beaten Instructions Preheat oven to 450 degrees F. Add the fat to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust! Cook's Notes: If your cast iron is not well seasoned, your cornbread may stick. Slice out of the skillet if you are unsure. Use a medium grind of cornmeal, not a fine grind. Don't beat the batter or your cornbread will be crumbly. If your baking soda is not fresh, you won't get much of a rise. For insurance I've added a teaspoon of baking powder. I store both my baking soda and my baking powder in the freezer. Can substitute milk for the buttermilk, you'll need less. Can also substitute 2 cups of self-rising cornmeal mix. Eliminate the baking soda and salt if you use a cornbread mix. I prefer White Lily brand, buttermilk, white cornbread mix.