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On 4 Jun 2005, wrote:
> I have an airtight plastic bread box. Storing cornbread in it causes
> mold in 2 or 3 days. What should I store cornbread in?
>
Cornbread needs to be wrapped in plastic wrap or put in a ziplock bag with
as much air as possible squeezed out and stored in the fridge for a few
days or frozen for a longer term.
If you make dressing (the side dish served with chicken or turkey>, you
can crumble it and freeze it.
If you want slices to eat, it is better to slice it first before you
freeze it.
I don't really like warmed-over cornbread, so I don't usually keep it to
eat later. But, my dad likes cornbread and milk. When I save it for him, I
take it to him that day or the next, so I don't refrigerate or freeze it.
When I do warm it over, I wrap it in foil and put it in the oven.
Sometimes I warm a cast iron skillet on the top of the stove, cut a slice
open and warm each side in the dry pan on low heat.
Cornbread doesn't "keep" like white bread. Maybe it's additives or
something. Things that I make from white flour, like cakes, pie crusts, or
biscuits, don't "keep" but just a few days without being put in the
frige. Cornbread is real moist and it "sweats" promoting mold.
Elaine, too
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