No holiday table or hearty bowl of chili is complete without an accompaniment of cornbread. It's a unique quick bread, with added texture and sweetness from cornmeal. But how to reheat cornbread properly without drying it out? Read further for tips and tricks on the best methods to retain moisture and even add more texture when reheating your cornbread.
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!
Cornbread is one of those must-have side dishes, whether on your holiday table or accompanying a hearty bowl of soup during the cold months (try my fluffy sourdough cornbread for a slightly tangy version).
The unique flavor and texture sets it apart from other quick breads, largely due to the addition of cornmeal. It's moist and fluffy, with a crisp exterior and varying degrees of sweetness depending on how it's made.
The downside of cornbread is that it can go stale quickly. If it's beyond saving, you can always use it to make a delicious pan of vegetarian mushroom stuffing.
But if it's simply day old cornbread that you want to enjoy, it's possible to reheat it without drying it out further. It can be tricky to reheat cornbread while still retaining the moisture, but I've got 5 easy methods - along with tips and tricks - for how to reheat cornbread successfully.
Jump to:
🌽 What is Cornbread?
Cornbread is a light quick bread with a unique texture provided by the addition of cornmeal. With origins in Native American cuisine, it is also considered a staple of Southern cuisine as well. During its earliest iterations in the colonies, cornbread was simply a mixture of ground cornmeal and water that was then cooked over an open flame.
Cornbread can be baked, fried, or steamed, although when steamed, it's considered more of a cornmeal pudding. Skillet-fried or skillet-baked cornbread is a traditional staple in the rural United States, especially in the South. This method produces a dense bread that is often served as an accompaniment to a meal.
A different variety is often made in the North, with recipes often including the addition of milk, eggs, sugar, and a leavening. The texture is similar to a corn muffin, and the cornbread itself is of a sweeter variety. It's often served as an accompaniment to a bowl of thick and hearty vegetarian chili or southwest black bean soup.
👩🏼🍳 The Best Methods for Reheating Cornbread
To store leftover cornbread, it's best to wrap it in foil (after it's completely cooled) and store at room temperature for 1 to 2 days. I do not recommend refrigerating it, as this will dry it out.
Depending on the level of moisture and texture you're aiming for, I will walk you through five easy methods for reheating day-old cornbread. If your cornbread is frozen, be sure to thaw it completely before reheating.
In the Oven
The preferred way of reheating cornbread is in the oven, as it helps to retain the bread's structure without making it dry and crumbly.
To reheat cornbread: preheat oven to 350 degrees F. Place cornbread on a baking sheet or in a baking dish and cover with foil. Reheat for 10 minutes, until heated through.
You can also add butter to the top to help re-moisten the cornbread.
In the Microwave
If you're short on time, using the microwave is the best option for reheating cornbread.
Place in a microwave-safe container and cover it. Choose the reheat setting and check after 30 seconds. If it's not warm enough, heat for another 30 seconds.
Try not to reheat for more than 2 minutes, as this will dry it out.
Hot tip: Wrap your cornbread with a damp paper towel to prevent drying it out.
On the Stovetop
To make cornbread moist again (and to give it a crispier crust), opt for the stovetop.
Coat a non-stick pan or skillet with butter or olive oil, and reheat on medium low. If you can, flip it after 5 minutes to rewarm (and moisten) evenly.
In a Toaster Oven
For a crunchy, toasted exterior, use the toaster oven to reheat your cornbread. This works best when you just want to warm one or two servings. I recommend slicing each piece in half, like a muffin, for a crunchier texture.
Heat the toaster oven to 350 degrees F. Place cornbread onto (foil covered) pan and reheat for 5 minutes. If you don't want it to become toasty, cover cornbread with foil.
In an Air Fryer
Preheat the fryer for 5 minutes. Place cornbread in a silicone, non-stick mold, and place it in the fryer for 10 minutes.
💬 Frequently Asked Questions
Cornbread is an excellent side accompaniment to autumn soups and salads, like roasted squash salad and shaved fennel salad. It's also a delicious addition to any holiday table, alongside roasted carrots and green beans and red skin mashed potatoes with garlic.
Cornbread is best stored at room temperature for 1-2 days. It can be stored in the refrigerator, but it will become dryer faster.
Yes! Wrap individual slices in foil and place in a freezer-safe bag. Store in the freezer for up to 3 months.
🍽 Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.
Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!
Leave a Reply