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Thread Starter 

Hi.  Off the wall question, but was wondering:  How long (if at all) can you hold cornbread batter without actually cooking the cornbread?


Was thinking of being able to pour into cast iron skillet more or less to order to keep it fresher


Recipe I use is simple.  Aunt Jamimas butermilk cornmeal mix, egg, milk, oil, salt, sugar.


Would like to find out how badly the prepared batter would break down if held for a period without cooking.


Any suggestion as to how to keep cooked cornbread fresh would also be greatly appreciated.