Storage Options
This cornbread stays moist longer than traditional versions thanks to the sour cream. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a 300°F oven for 10 minutes or microwave for 20-30 seconds until warmed through.