I prefer to serve my cornbread the same day as baking, but when that's not an option, this cornbread will last on the counter for a couple days, or you can extend its life by storing it in the refrigerator. No matter which way you store the cornbread, just make sure you tightly cover it with foil to prevent it from drying out. When you're ready to reheat it, you can simply pop slices into the microwave or keep the skillet covered with foil and place in a 350-degree oven for about 10 minutes. You can even freeze cornbread. Make sure you fully cover the cornbread with plastic wrap and then place it in a freezer bag. The cornbread will keep for two to three months.