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Fri, Oct 26, 12 at 16:05
| My cornbread is perfect straight out of the oven. But the leftovers dry out and/or loose taste. There are only 2 of us so we have leftovers and take them to work for lunch.
I have tried putting slices in ziplocks while they are still hot and/or barely cool. I tried cooling on the counter and cooling in the fridge. They still get either soggy or dry. |
Follow-Up Postings:
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- Posted by soonergrandmom Z6 Grove (My Page) on Fri, Oct 26, 12 at 16:30
| Have you tried making it in muffin tins? |
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| No, I haven't tried that, you may have my answer! I remember a while back that I got called in to work when I was about to eat. So I stuffed the warm uncut cornbread in a baggy. I wasn't hungry and it was too late to eat when I got home. It was good the next day. So I'm thinking little uncut cornbread muffins might work! Thanks! |
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- Posted by skyriverchick 7 (My Page) on Tue, Oct 30, 12 at 13:32
| I don't know if this would work for corn bread, but it works for cookies. I put the cooled cookies in a Tupperware or glass container with a slice of cheap store-bought bread, and then seal it up. It keeps the cookies moist and the bread gets dry. I replace the bread slice with a new one if necessary. I do not like crunchy cookies:) |
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| Cool it then package it in individual servings and put it in the freezer. Tuck a frozen slice in your lunch bag; by the time lunch time rolls around it will be thawed and still as fresh as when you first baked it. |
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