Make Ahead
The pumpkin and maple in this recipe keep this cornbread exceptionally moist and we found it was still really yummy on day two and even day three! Keep covered at room temperature.
To Re-warm
We love cornbread served warm. To rewarm this, wrap in foil and bake until just warm, about 20 minutes at 350 degrees F. A single serving can be briefly heated in the microwave for about 15 to 20 seconds.
To Freeze
Wrap the cornbread while still in the baking dish in foil and then place in an extra-large freezer bag. Freeze up to 3 months. When ready to eat thaw on the countertop and rewarm in the oven.