Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.

1. Preheat the oven to 325 degrees F. Butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the butter and set it aside ...

Preheat your oven to 350°F. Combine two cups of self-rising flour, 1 cup of buttermilk, and 2 teaspoons of vanilla extract ...

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If you're feeling fancy, maybe toss in some chopped nuts or drizzle a little caramel on top. Or, serve it warm with a scoop ...

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