I love cornbread, but the real reason I make it so often is because the leftovers make one of my all-time favorite breakfasts. I heat it in the toaster oven so it’s nice and crunchy and hot, then smear some butter on top and add a drizzle of maple syrup. If you add some plain yogurt and fresh fruit or a big smoothie it’s a decently substantial breakfast.
If that’s not your thing, here are a few more ideas for how to use leftover cornbread.
- Cornbread salad-Summer will be here before we know it and this looks like a great pot-luck dish!
- Cornbread stuffing-I always buy a turkey when they’re on sale after Thanksgiving. If you still have one lurking in the depths of your deep freezer, dig it out and whip up some cornbread stuffing to go along with it.
- Cornbread crumbs-Have you read the ingredients list on store-bought bread crumbs? It’s long and yucky. Leftover cornbread makes easy homemade breadcrumbs. Just crumble or cube the cornbread, place on a baking sheet and bake at 350 until dry and crunchy. Whirl in the food processor or blender and store in an airtight container. I keep mine in the freezer.
- Cornbread croutons-You could add different spices depending on what’s in your salad or soup. I’m going to make some for lunch today! I’m thinking I’ll add some paprika, oregano and coriander to the croutons.
- Cornbread pudding-I’ve never really liked cornbread pudding, but this one looks incredible, with some adjustments to eliminate the white sugar of course!
- Crumble leftover cornbread into a bowl of chili. I really enjoy it this way, and it doesn’t matter if the cornbread is dry and stale-the chili juice soaks into the cornbread.
How do you use leftover cornbread? Feed the birds? Let it sit in the cabinet until it gets moldy (not that I’ve ever done that . . .)?
This post is a part of Kitchen Tip Tuesdays at Tammy’s recipes.