Boston Corn Bread

The dry ingredients (cornmeal, wheat flour, and baking soda) can be mixed together and stored in an airtight container at room temperature for up to 1 week. Mix the wet ingredients just before baking for best rise.

Store cooled corn bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The molasses content keeps it moist longer than standard cornbread. Reheat individual slices in a 300°F oven for 5-7 minutes or toast lightly.