Has anyone had any sucess/problems with freezing/re-heating cornbread?
I love cornbread, and consider it the perfect side to nearly every meal. I'm just getting into once-a-month cooking, and I am packing a lot of lunches to freeze and take to work. (And dinners I can pull out when I work late.) I'd like to make one large batch to cut up and freeze in containers with each meal -- how well does it take that kind of treatment?