Wondering how to reheat cornbread without drying it out? There’s not much better than a piece of warm, freshly-baked cornbread drizzled with melted butter. Leftover cornbread is easily brought back to life using one of these 6 simple methods.
Cornbread is a type of quick bread with a light, crumbly texture. It can be sweet or savory and is often enjoyed as a side dish with chili, baked beans, or hearty stews.
There’s nothing better than a fluffy, warm piece of cornbread smeared with butter. But, how can you reheat cornbread to recreate that freshly-baked taste and texture?
I found the oven yielded the best results, but the microwave was quick, convenient, and produced a surprisingly moist piece of cornbread. All methods have their pros and cons – you can’t really go wrong with any of them.
So, if you’ve found yourself with leftovers of this tasty side dish, keep reading to learn how to reheat cornbread so that it stays moist and delicious.
Some links throughout this post are affiliate links, which means I earn a small commission at no extra cost to you. If you’re willing to use them, it helps fund this site and allows me to continue to provide content. I appreciate your support!
My Favorite Cornbread Recipe
Can You Reheat Cornbread?
Yes, cornbread is very easy to reheat. Keep in mind that the fresher the cornbread is, the better it will be after reheating.
To keep your cornbread as fresh as possible, I suggest freezing any extra cornbread you don’t plan on eating within a day or two. Then, just defrost and reheat your cornbread using one of the following methods.
How to Reheat Cornbread (Without Drying It)
There are several convenient ways to reheat cornbread. The one you choose will depend on how much time you have and how much cornbread you plan on reheating.
Preheat the oven or toaster oven to 350 degrees Fahrenheit.
Wrap individual slices of cornbread in aluminum foil and place them directly on the oven rack. Alternatively, place the slices or a whole loaf of cornbread on a baking sheet and cover tightly with aluminum foil. You can dot the cornbread with butter or spritz it with a bit of water to help moisten the bread if it seems stale or dry.
Bake the cornbread for 10 minutes or until warmed through. If frozen, you may need to bake for an additional 5-10 minutes.
The oven was my favorite method for reheating cornbread. It left the cornbread moist on the inside and lightly crispy on the outside. Additionally, this method is hands-off and fantastic for reheating a whole loaf of cornbread – perfect for a crowd!
Melt a tablespoon of butter in a cast iron skillet over medium-low heat. Place individual slices of cornbread in a single layer in the skillet.
Cook on one side for 3-4 minutes or until the cornbread is golden brown and toasted. Flip and cook on the other side for an additional 1-2 minutes.
I like this method because it gives the cornbread a deliciously buttery and crispy exterior while leaving the inside soft and moist. It is, however, a bit more work than some of the other methods.
Place a single serving of cornbread on a microwave-safe dish. Wrap the cornbread in a damp paper towel and microwave on half-power (50%) for 45 to 60 seconds or until fully warmed through.
If your cornbread is frozen, you may need to microwave it for an additional 30-60 seconds.
Quick, convenient, and a solid option for reheating individual pieces of corn bread. The moist paper towel helped keep the cornbread supremely moist as well. I was surprised by how much I liked the cornbread reheated in the microwave.
Wrap individual slices of cornbread in aluminum foil and place them inside the basket of an air fryer. Spritz the cornbread with a small amount of water or top it with a pat of butter, if desired.
Set the air fryer to 350 degrees Fahrenheit or select the reheat setting. Reheat the cornbread for 4-5 minutes or until fully warmed through.
Using the air fryer was quick and easy, but was not my favorite method. Overall, the cornbread seemed a bit dryer than the other methods.
Place slices of cornbread in the toaster and toast for 2-3 minutes.
Easy, but messy and slightly drying. Cornbread is delicate and mine wanted to fall apart as I was taking it out of the toaster.
While I haven’t tried this method myself (I sadly don’t have an Instant Pot), many people swear by reheating bread in their Instant Pot.
For this method, you should wrap individual slices of cornbread in aluminum foil. Then, place them inside the Instant Pot and set it to “keep warm.” Check the cornbread after 5-10 minutes to see if it is fully warmed through.
How to Store Cornbread
As a relatively moist quick bread made with eggs and dairy, cornbread doesn’t last long if not stored properly. And depending on the temperature and humidity of your home, that shelf life may be even shorter.
Here is everything you should know about storing cornbread.
Allow the cornbread to cool completely before storing it in an airtight container for up to 3 days at room temperature.
If your home is especially warm and humid, I don’t recommend storing it for longer than one day at room temperature.
Store cornbread in an airtight container in the refrigerator for up to one week.
While storing cornbread in the refrigerator can extend its shelf life by a few days, the cool and dry environment of the refrigerator will stale cornbread more quickly. I do not recommend storing cornbread in the refrigerator.
Freezing cornbread is the best way to extend its shelf life without drying it out. In fact, I recommend freezing any cornbread you’re not going to eat within a day or two right away.
Cornbread stored in the freezer will maintain optimal quality for up to 3 months. It will be safe to eat beyond that time, but the quality may start to become affected.
To freeze cornbread, wrap individual slices or a whole loaf tightly in plastic wrap. Then, place the wrapped cornbread inside another freezer-safe plastic bag or container. Label and date the cornbread before storing it in the freezer.
How to Thaw and Reheat Frozen Cornbread
Before reheating frozen cornbread, I recommend thawing it first. You can thaw it in the refrigerator overnight or on the counter for an hour or so. Then, follow one of the reheating methods mentioned above.
In a pinch, however, you can use the oven, toaster oven, and microwave to reheat frozen cornbread straight from the freezer.
What to Serve with Cornbread
- Dutch Oven Chili
- Homestyle Chicken Noodle Soup
- Roasted Pumpkin Soup
- Honey Lemon Pepper Chicken Wings
- Oven Roasted Chicken
- Tequila Lime Shrimp Tacos
- BBQ Pulled Pork
- Beef Stew, Pot Roast or Other Braised Beef Recipes
- Fried Chicken
- Baked Beans
- Pork Chops and Gravy
- Vegetable Soup
How to Use Up Leftover Cornbread
- Cornbread Dressing or Cornbread Stuffing
- French Toast
- Cornbread Breakfast Quiche
- Cornbread Pudding
- Mexican Cornbread Casserole
Frequently Asked Questions
Cornbread will stay good at room temperature for 1-2 days. For longer storage, you can freeze cornbread for up to 3 months.
Yes, cornbread can be frozen. If you don’t plan to eat the cornbread within a day or two, I recommend storing it in the freezer to keep it as fresh as possible.
Technically you can serve cornbread cold. However, cold cornbread, especially straight from the refrigerator, will likely be stale, dry, and crumbly. For the best flavor and texture, reheating cornbread is a must.
If your cornbread is very dry or stale, use the stovetop or oven method to reheat it with a little butter. You can also drizzle butter over it after the reheating process. Otherwise, try repurposing your cornbread into stuffing, croutons, or a casserole.
As you can see, there are many options when it comes to reheating cornbread. Finding the one that works best for you is key. While the oven leaves you with cornbread that feels freshly baked, the microwave is convenient and surprisingly good at keeping the cornbread moist.
So, why not whip up a batch of cornbread and do a fun little reheating experiment yourself?