My recipe has a goodly amount of butter in it and freezes and defrosts well......it also has 2 T sugar and as much flour as cornmeal. Definitly yankee cornbread, but it freezes well.

I just remove it from the pan, wrap in foil very well and re warm in a 300 oven frozen for at least 30 minutes. More if your oven will be full of frozen blocks of cornmeal.

I've made and frozen cornbread without any problem. I wrapped it tightly in plastic wrap (foil would work too), then put it in a freezer bag.

It's been awhile but the last time I made cornbread I used a recipe that called for buttermilk that was good. Pretty sure it came from Martha Stewart.

Linda's method for reheating sounds good. I thawed mine first but no problem putting it in the oven frozen.

What happens to your cornbread when you freeze it?

Linda, do you vent the foil when you put your frozen cornbread in the oven? Or do you leave it tightly wrapped?

Nope....don't vent it....I don't want a crust likea French baguette.

Thanks.

I freeze cornbread if it ever gets leftover . There is no reason why you cant.

I like to cut it in pieces so that I can take out that one piece and I will have it with some good beans, as "cornbread and beans".

You are opening a can of worms when you ask for a good recipie. I will share mine, as it is the best! As certified by me!

1 3/4 cup good cormeal

1/4 cup flour,

( Or, just use 2 cups of cornmeal if you dont want to use flour.)

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 tablespoons oil or melted butter

1 egg

Enough buttermilk to make a fairly thick batter, about 1 1/2 cups.

Have on the stove a cast iron skillet that is about 10" or 12" and put enought oil in to give a nice coat to the skillet, and let the skillet get hot. Sprinkle about a tablespoon or so of cornmeal into the hot oil and pour the thick batter into the hot oil. You will hear just a bit of a sizzle as the batter hits the hot oil. I leave it on the burner for a couple of minutes and let that bottom get to baking up nicely and then...........

Put it in to bake about 375 for about 25 minutes.

When it is done, turn in out upside down on a plate and there you have this beautiful toasted corn crust! Leave it like that with that side up and dont cover it as it will retain moisture. Let it cool before you cover it. Crusty bottoms are much more interesting!!!!! That is the way cornbread was put on the table, with that wonderfully browned bottom up!

I like that. I just might call it that in my recipe files that I am writing to pass down. "Crusty Bottoms Cornbread". It wil go nicely with the "Cat Head Biscuits".

No sugar, no sugar, no sugar, etc........just, no.

You will be surprised at the amount of buttermilk it takes to make a batter. For a buttermilk batter I will use as reference a measure of buttermilk that is a bit less than the measure of the meal and flour. A buttermilk batter will be thicker than one made with sweet milk. It may not be as pourable as a sweet milk batter. Let it be thicker just like that and dont keep adding buttermilk until it is pourable. That wil be too much and make your baking heavy. The acid in the buttermilk will begin to react with the baking soda right away while still in the mixing bowl. With such a batter, it is good to get it into the skillet as quickly as you can. You want to capture that nice rise with the baking. Buttermilk is a wonderful baking ingredient and has come to be the only thing that I will use to bake with.

Cornbread is so easy to make. You could put together your dry mix ahead of time and you could have your egg, buttermilk and oil together in a container and just mix and bake. You can add chopped chilis or browned onions. Or, sometimes I will brown some onion right in the hot skillet and sprinkle cornmeal on top of that. When you turn it out upside down on a plate to serve it you have all of that nice browned onion to greet you! Just use enough onion for a shallow layer, a bit as if you were making an upside down cake, not a thick layer.

If you dont have an iron skillet...................how the heck do you cook? I have at least four and they get used every day almost without fail, plus an few more. They are so easy to clean with but a swish under the tap while they are still quite warm, a swish of a towel and return to the hot burner or oven for a few minutes. Iron does have to be used frequently for it to be at its best. And, mine is at its best because it does get used daily. Probably the most used equipment in my kitchen.

By the way , the best way to reheat a piece of good cornbread is to cut it open and put it down on a hot iron skillet until it gets a bit of toasty to it and gets hot. I heat and prepare many breads of all kinds, just like this. This works very nicely also with making nice crusty pieces of french bread. I use my skillets for almost everything. The stove top is rarely without a skillet sitting on it.

If you dont have an iron skillet, it is my personal opinon that you woud be better off with a metal cake pan than with some of these glass baking pans that I see some use. And treat it with the oil and the dry cornmeal on the bottom as if if were an iron skillet.

Cornbread goes very nicely with pork.

wednesday morning, Thank you for the recipe and instructions. I would love to bake the cornbread the day it will be served but it is logistically not possible. I will use cast iron pans for baking it.

Our pig roast is a 3 day event with folks and their RV's arriving on Friday and leaving on Sunday. We expect 75-100 attendees and just managing the smoker is a full time endeavor. This year we are smoking a 40 lb. pig, a whole beef brisket and a couple of large turkeys. Timing is key so I try to prep the sides in advance. This weekend I plan on prepping and freezing the cornbread, Boston Baked Beans, baked kidney beans and BBQ baked beans as well as apple BBQ sauce and the premix for the signature cocktail.

I have never frozen this, but I really like the recipe (from a book) posted several times by Arley; https://www.gardenweb.com/discussions/2471862/cornbread-anyone#n=15

The pig roast sounds magnificent! I don't suppose there's an attendee you can trust with the cornbread?

plllog,

Thank you! Sometimes I can't see the forest for the trees... RSVP's are in and everyone has their assignments BUT I have a friend who loves to bake. I am going to ask her to change her dish to cornbread and see if she is interested.

I have better luck with frozen cornbread (which can get crumbly) making it into muffins. A little more work at the front end, but easy to reheat and very easy to serve for a crowd (and easy for people to eat).

The main problem with frozen cornbread happens when you leave it in the freezer too long. If it is frozen for only a couple of days, then the recipe shouldn't matter that much.

Cornbread has air trapped in it, and therefore it can get freezer flavors if left too long in the freezer.

Stuffing made from cornbread freezes better because it has liquid in it that displaces most of the air in the cornbread.

How was the pig roast in general? So good to hear that the cornbread freeze worked out so well!

So, can you elaborate a bit about the cornbread? It reads like cake. Is it really cake-sweet? What's the texture like?