Virginia Corn Bread

The dry ingredients can be sifted together and stored in an airtight container for up to 1 week. The lard can be cut into the dry mixture and refrigerated for up to 2 days; bring to room temperature for 10 minutes before adding the wet ingredients.

Store leftover corn bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual pieces in a 350°F oven for 8-10 minutes to restore the crisp crust, or wrap in a damp paper towel and microwave for 20-30 seconds.