freezing cornbread

Gerard · **Joined:** Tue Oct 27, 2009 1:30 am **Posts:** 170

Once again - I have a "freezing" question. I'm planning on making CI's 2013 Fresh Corn Cornbread and would like to freeze it for less than a week. It uses cornmeal, fresh corn (2.25 cups) , buttermilk, and 2-3 eggs etc. Do you think this will freeze well?

CI has other cornbread recipes - all of which have buttermilk but either use no fresh/frozen corn (Southern Cornbread, Northern Cornbread) or frozen corn only (All Purpose Cornbread).

Any thoughts on whether one of these would freeze better than the other?

Thanks as always!

Gerard

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

That should freeze OK, esp. for less than a week. Many years ago, when I got my first freezer, and started experimenting with freezing, I found that the CBs with more eggs in them seemed to freeze well, while southern style CB, with just fat and buttermilk as the liqiids, turned very crumbly when frozen, even more than it usually is.

TheFuzzy · **Posted:** Sun Jul 14, 2013 4:45 pm

Gerard,

I freeze cornbread all the time. However, freezing and defrosting does tend to dry out the cornbread; usually we just use the thawed cornbread as an ingredient (i.e. stuffing, cornbread pudding, etc.) rather than by itself. You could try to steam it when reheating.

Gerard · **Joined:** Tue Oct 27, 2009 1:30 am **Posts:** 170

Thanks so much for your responses! In anticipation of out-of-town company, I'm trying to do as much make-ahead stuff as I can. But now there's a game-changer, i.e. a heat wave - which means that I need to start thinking about salads, cold soups, and sorbet.