How long cornbread
To maximize the shelf life of corn bread, cover with foil or plastic wrap or place in a plastic bag to prevent drying out. Properly stored, freshly baked corn bread will last for about 1 to 2 days at normal room temperature. How long does corn bread last in the fridge? Freshly baked corn bread will keep well for about 1 week in the fridge when properly stored. Before it goes bad, it will get stale. This is a warning sign that it will go bad soon. Around our house, we like to eat it plain and simple and with some of my personal variations that I make on the go.
Table of Contents. Author Recent Posts. Fried chicken and cornbread. Soup and cornbread. Easy Cornbread: This takes all of 10 minutes to get into the oven, and it makes any meal just that much better.
Buttermilk gives this cornbread a nice tenderness and a little more zing than plain milk. Let it sit for 10 minutes or so. Put the butter in a medium-size ovenproof skillet preferably cast-iron or an 8-inch-square or round baking pan and place it in the oven to heat until the pan is hot and the butter is melted, about 4 minutes. Bake the cornbread until the top is lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes.
Place the skillet on a wire rack to cool for at least 10 minutes. Most helpful positive review annanthony. Rating: 5 stars. This is excellent cornbread! I've also replaced the vegetable oil with melted butter, which works very well. Read More. Rating: 2 stars. The only bad thing I'd say about this is that it crumbled to easily, and it was really messy.
Reviews: Most Helpful. Well, needles to say, you'd sure be hard pressed to come up with a better cornbread recipe. It's excellent! I can add just a smidgen more salt. Add I can also add just a little bit more oil so it's not quite so crumbly.
The next time I bake this for our gang, I'm going to add all of the above -- I'll be bold and daring! This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape… they just are too messy that way. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at degrees, but I have a convection oven so the heat is usually 25 degrees less than the normal temperature… so you can cook it at the suggested heat of degrees with a normal oven.
It takes minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked.
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