How To Store Cornbread

Cornbread is a staple that complements many Southern dishes—rich chilis, simmering soups, or thick stews, or just a glass of milk. Serving this delicious loaf at a big meal can also be a conversation starter because so many people have opinions about what makes the best cornbread—and whether it should be savory or sweet. 

If you've baked just one round ever, or you bake at least one a week, you may be wondering what is the best way to store cornbread so it stays fresh and flavorful. With the right storage technique, this savory Southern bread tastes equally delicious if you're eating it right out of the oven, a couple of days or even a month later.

Learn the best ways to store cornbread so you can enjoy this bread whenever you're in the mood. You can store cornbread in different ways, depending on how quickly or slowly you plan to eat it. 

How To Store Cornbread at Room Temperature

Cornbread can be stored at room temperature as long as it's kept in a dark and dry place, like a cupboard. Make sure the cornbread has fully cooled down before you store it. Wrap the loaf in aluminum foil or plastic wrap two times, and then place it in a zip-tight plastic bag. Make sure to eliminate all the air as you seal it.

Cornbread will last up to three days stored at room temperature. 

How To Store Cornbread in the Fridge

Need more time to eat your cornbread? Store it in the fridge. Follow the same method of wrapping it in aluminum foil or plastic wrap and then a sealed plastic bag. Cornbread stores well in the fridge for up to five days.

How To Store Cornbread in the Freezer

If you won't be eating all the cornbread within a week, consider freezing it.

Let the batch of cornbread completely cool down before preparing it for the freezer. If it's slightly warm and you store it in the freezer anyway, it has a better chance of getting freezer burn, affecting the texture and the taste. Being patient is worth it. Once cornbread is at room temperature, it's ready to be stored.

You'll want to decide if you prefer to cut it in portions so you can take out slices when you want cornbread as a snack or to accompany a dish, or if freezing the whole loaf is best.

After you decide, preparing the cornbread for the freezer is similar to preparing for the fridge: Wrap the cornbread in aluminum foil, and then place the whole loaf or individual slices in a sealable freezer bag and remove excess air.

You can also use a container that is freezer safe instead of a zip-lock bag. Label the cornbread with the date it was baked as well as placed in the freezer so you know how long it's been stored. Typically, cornbread lasts up to three months in the freezer. You can thaw in the fridge or at room temperature before warming and enjoying once again.