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How To Reheat Cornbread – I Test 5 Methods

This article was updated on 6th September 2023 for freshness and to incorporate a new method.

Cornbread is so moreish that it’s hard to imagine having leftovers. But if there is, what do you do with them? In this article, I show you the very best way to reheat your cornbread, as well as giving you some tips on storing it.

The best way to reheat cornbread is in the oven. Preheat the oven to 350°F (180°C) and sprinkle the cornbread with some water to keep it moist. Cover the cornbread in foil and heat it for 10-15 minutes. You can also fry the cornbread in a skillet or use the microwave.

How I tested reheating cornbread

With half a tray of cornbread left to experiment with, I tested the following reheating methods:

  • In the oven: My recommended reheating method.
  • In the microwave: Good for stale cornbread.
  • On the stove: Decent results for small portions.
  • In the air fryer: Quick, but can be drying.
  • Bonus method: In a toaster.

After reheating the cornbread I tasted each slice, noting how moist and fluffy the bread was, how it tasted, and how easy the reheating method was.

Reheating cornbread in the oven

Time: 10-15 minutes (small portion)

  1. Preheat your oven to 350°F (180°C).
  2. Sprinkle the cornbread with some water or melted butter before covering it in foil.
  3. Heat your cornbread slices for 10-15 minutes (larger portions or a whole cornbread will take longer).
  4. Remove the cornbread from the oven once it’s hot and spongy.

The added water or butter will steam in the oven and re-moisturize the cornbread. If you want to get a crispy top, remove the foil for the last few minutes of heating.

Note: If you’re using a toaster oven, then the cornbread will heat more quickly.

Results: This was a great method for reheating lots of cornbread at once, but a little slow for just one or two slices. Overall, the results were very consistent and you’re guaranteed some yummy cornbread.

Reheating cornbread in the microwave

Time: 30-60 seconds

  1. Cover a slice of cornbread in a damp paper towel.
  2. Microwave the portion of bread for 15 seconds at a time, checking it during each interval.
  3. Repeat until the cornbread is hot and spongy (30-60 seconds)
  4. For a crispy crust, heat some butter in a skillet until it’s bubbling. Then fry the cornbread for about 30 seconds before serving.

I always cover rather than wrap my cornbread in a damp paper towel, because otherwise, you risk a soggy bottom.

And 15 seconds may seem pretty short, but the cornbread will heat quickly and you don’t want to accidentally overdo it. You’ll also want to eat the cornbread asap once you get it out of the microwave because as it starts to cool down it will get stale again very quickly.

Results: The microwave was super quick and the cornbread came out really moist, so moist in fact I found it a bit mushy. If you have extra stale cornbread, this is a great way to revitalize it.

Reheating cornbread on the stove

Time: 4-6 minutes

  1. Melt some butter in a skillet on medium heat (you only need a very fine coating on the bottom of the pan).
  2. When the butter has melted and is starting to bubble, add the cornbread.
  3. Heat the slices of cornbread on each side for 2-3 minutes.

If you don’t want to use butter, oil will do but don’t use too much or you’ll end up with greasy cornbread. And resist the temptation to speed things up by using a high heat – high heat will burn the butter and potentially the cornbread too.

Tip: If the cornbread is a bit stale, add a splash of water to the pan and cover it with a lid for 2 minutes. This will create steam that should rehydrate the cornbread.

And if you want to add more flavor, consider frying some chili or garlic in the pan before adding the cornbread. Or drizzle some honey into the pan towards the end so it coats the cornbread.

Results: I really liked this method! It was quick, and the cornbread had a nice crisp outside with a soft, fluffy inside. The only downside was the extra washing up and the fact it’s not suitable for larger portions.

Reheating cornbread in the air fryer

Time: 3-5 minutes

  1. Set your air fryer to 350°F (180°C).
  2. Cut the cornbread into slices rather than putting large chunks in the basket.
  3. Arrange the slices so that the air can easily reach both sides of each slice (don’t stack the slices).
  4. Heat the cornbread for 3-5 minutes.

The air fryer produces harsh heat, so smaller slices are better. Thicker slices will end up burning on the outside before the inside has warmed through.

If the cornbread is already pretty dry, sprinkle it with some water before putting it in the air fryer to help make sure it doesn’t dry out any further.

Results: This is a good method if you have fresh cornbread because the slices heat through quickly. But it’s not that great for stale cornbread because it’s quite a dry heat (you could use foil to protect the cornbread though).

Bonus method: Reheating cornbread in a toaster

If you’re on the go, a toaster might be your only option! Take a slice of cornbread and tap it on the counter to get rid of excess crumbs. Then place the slice in the toaster and toast on medium heat for 1-2 minutes.

Butter the cornbread before serving for best results!

How to store cornbread

The best way to store cornbread is to let it cool and then wrap it in plastic wrap or aluminum foil and keep it at room temperature. Stored in this way, your cornbread will last for up to 2 days. Don’t refrigerate cornbread because this makes it go stale faster.

Letting the cornbread cool to room temperature first will prevent condensation from forming on the plastic wrapping, which could then drip into the cornbread and make it soggy. 

The plastic wrap protects the cornbread from the surrounding air and slows down the staling process (slightly).

Can you freeze cornbread?

Cornbread freezes really well and is the recommended storage method if you plan to keep the cornbread for more than 2 days. A well-wrapped cornbread will last for 3-4 months in the freezer. It’s best to freeze smaller portions so that you don’t have to thaw more than you need.

How to freeze cornbread

  1. Allow the cornbread to reach room temperature.
  2. Slice the cornbread into portions.
  3. Wrap each separate portion tightly in a double layer of plastic wrap or foil.
  4. Label and date the cornbread packaging.
  5. Place the cornbread in the freezer.

The double wrapping will ensure the cornbread is well protected from the hard freezer air and will remove any risk of freezer burn.

How to thaw and reheat frozen cornbread

To thaw the frozen cornbread, leave it out on a counter at room temperature for a few hours. Place the slices of cornbread on top of a paper towel to soak up any moisture so that it doesn’t go soggy. Once thawed, you can reheat it in the oven, microwave, or in a skillet on the stove.

What to do with leftover cornbread

Leftover cornbread is great to have because you can use it for pretty much any meal! Here are some yummy ideas for using up your leftover cornbread.

  • Scrambled egg and sausage cornbread: Turn it into a hearty breakfast by mixing cubes of cornbread with your favorite breakfast items (sausages and eggs here).
  • French toast: Or go sweet and have cornbread french toast, drizzled with honey and berries.
  • Cornbread fritters: Turn the cornbread into a crunchy snack and make these leftover cornbread fritters, they’re a great barbecue side.
  • Panzanella Salad: If the cornbread is pretty stale, fear not! It will work great as croutons on some soup or in a salad like this classic Panzanella salad.

How To Reheat Cornbread [Tested Methods]

In this short recipe, I show you the best way to revive and reheat your leftover cornbread.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: reheat cornbread
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 330kcal


  • 1 slice cornbread
  • 1 tbsp water or melted butter


  • Preheat your oven to 350°F (180°C).
  • Sprinkle the cornbread with some water or melted butter before wrapping it in foil.
  • Heat your cornbread slices for 10-15 minutes (larger portions or whole cornbreads will take longer).
  • Remove the cornbread from the oven once it’s hot and spongy.


The added water or butter will steam in the oven and re-moisturize the cornbread. If you want to get a crispy top, remove the foil for the last few minutes of heating.
Note: if you’re using a toaster oven, then the cornbread will heat more quickly.


Serving: 100g | Calories: 330kcal

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