Breakfast Dishes and Breads

7 Ways To Use Leftover Cornbread

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. IMG_2431

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.


IMG_2410 Everyone needs a fantastic cornbread recipe. I am very familiar with cornbread, since it is a staple in the south. There are two different kinds- sweet or not-sweet. I don’t have anything against sweet cornbread. But the salty Texas-style cornbread baked in a cast iron skillet with the buttery, crunchy crust? Can’t beat it.

When I first started experimenting with different cornbread recipes the first thing I did was buy a cast iron skillet (is it shameful that I didn’t have one before then? Probably). It’s worth buying a cast iron skillet just for making cornbread. You just can’t get that perfectly crispy crust without one. And fried breakfast potatoes are out-of-this-world delicious when cooked in cast iron. I have a 12-inch skillet, but a 10-inch is big enough for most cooking tasks, and this amount of cornbread batter would fit a 10-inch just fine.



1 C. cornmeal 1/2 C. whole wheat flour 1 t. salt 1 T. baking powder 1 C. kefir or buttermilk 1/2 C. milk 1 egg 1/2 t. baking soda 1/4 C.  +2 T. butter

1. Preheat oven to 450 degrees. Place 1/4 C. butter in cast iron skillet and set in oven until butter melts.

2. Whisk together cornmeal, flour, salt and baking powder in a large bowl.

3. In a separate bowl mix together kefir, milk, egg and baking soda. Add to dry ingredients and stir just until combined. Whisk in melted butter.

4. Place 2 T. butter in skillet and put back in oven. When butter is melted and oven is preheated, pour batter into skillet.

5. Bake for 20-25 minutes until edges are golden brown and crispy.

6. Slice into wedges and serve with (of course) more butter.


Notes: We eat cornbread, rice and beans on a regular basis. There’s usually not much left, but any leftovers reheated in the toaster oven make a great breakfast or snack drizzled with some maple syrup. Mmmmmmm!

Yield: I slice mine into 8 big wedges.

Adapted from The Pioneer Woman Cooks

Applesauce Muffins

IMG_0880 I miss strawberries. And sunshine, warm weather and swimming. I already whined about it. Basically, I’m done with winter. I’m really feeling the winter blahs these days, and I’m afraid my cooking is reflecting that.

Late winter gets boring in the cooking department for me. There are no sweet berries to use and the warm and comforting pumpkin recipes are all worn out. And you can only eat so much cabbage and kale, right? January and February are when I usually start digging into my stash of home-canned goods, and I have plenty of applesauce this year.

Applesauce muffins are one of the quickest muffin recipes to throw together. There’s no peeling, mashing, grating or chopping involved, just pop the top and pour. These make a great quick afternoon snack on a cold winter day. Warm applesauce and cinnamon make a gray day a little nicer.

Applesauce Muffins


1 C. quick oats 1 C. milk 1 1/4 C. whole wheat flour 1 t. baking powder 1/2 t. baking soda 1 t. cinnamon 1/2 t. salt 1/2 C. honey 1/2 C. applesauce (I used homemade) 1 egg 1/3 C. chopped walnuts

1. Preheat oven to 400 degrees. Grease a muffin pan or line with paper liners.

2. In a small bowl stir together the oats and milk.

3. In a mixing bowl whisk together the dry ingredients. Stir in the chopped walnuts.

4. In a large measuring cup measure the honey and applesauce, then add the egg and stir together. Pour over the dry ingredients, add the milk/oat mixture and stir until just mixed together.

5. Scoop into muffin pan. If you feel like being fancy you can sprinkle a little sucanat on top and press a walnut half into each muffin.

6. Bake for 12-15 minutes. Let cool a few minutes in the pan, then turn out onto a wire rack to cool completely.


Notes: These are best hot and fresh from the oven, but reheat well in the toaster oven. We like them with butter and more warm applesauce.

Yield: 12 muffins

10-Minute Pie Crust

IMG_1306 If I had a dollar for every pie crust tutorial/recipe I’ve read I could probably buy a tank of gas for my van. I’ve rolled so many pie crusts you’d think I’d be really good at it by now. But every time I use a pie crust recipe that involves a rolling pin I’m disappointed. They’re always tough! I know it’s something I’m doing, but I can’t seem to get a good crust rolled out no matter how many times I try.

But that’s ok. I have this recipe that involves no rolling pin! It takes less than ten minutes to make and comes out perfectly flaky every time. This is only for a bottom crust, because it is pressed into the pan so there’s no way to make a top crust with it. All our favorite pies use a crumb topping or none at all, so this works great for me.

This can be used with both sweet and savory pie fillings.

10-Minute Pie Crust


1 C. whole wheat pastry flour 2/3 C. unbleached flour 2 t. sucanat or sugar* 1 t. salt 1/2 C. melted butter (or coconut oil) 2 T. milk

1. In a medium bowl stir together the flours, sucanat and salt with a fork. Add the melted butter and milk and stir just until it starts to hold together in large crumbs.


2. Scrape the large crumbs into a pie pan and begin pressing the crumbs together in the bottom. Work the crust out and up the sides of the pie pan until it’s as thick or thin as you like. We like a pretty thin crust so I press out and up until I can see some light through the crust (see the sides in the top photo?). Trim the excess from the top edges.

3. For an unbaked crust, pour in pie filling, then top and bake according to pie recipe. For a baked pie crust, line the crust with foil, bake at 450 degrees for 8 minutes, remove the foil and bake for another 5 minutes. Let cool completely. Fill and bake according to pie recipe.

*You can omit the sucanat if you want, just use less salt-like 1/2 t.


Notes: You can wrap either the unbaked or baked pie crust tightly with plastic wrap and freeze for up to 2 months before using.

Yield: One bottom crust for a 9” or 10” pie pan.

This is adapted from my Aunt Carrie’s recipe.


Raise your hand if you like getting up super early in the morning to cook a nourishing breakfast from scratch every day. IMG_1554

Yeah, me neither. I do cook breakfast a lot (eggs, baked oatmeal, muffins, etc.), but there are plenty of mornings that I just stumble into the kitchen and fumble around for something to dump into a bowl for the man and boy to eat. I want it to be healthy but mornings demand convenience!

Boxed cereal isn’t really a healthy breakfast option, but homemade granola sure can be. I make a batch of this granola once a week and we eat it for breakfasts and snacks with yogurt or milk and sometimes fruit. Healthy convenience food exists! It just requires some planning and cooking ahead.




5 C. rolled oats 1/2 C. sliced almonds 1/2 C. chopped walnuts 1 C. unsweetened shredded coconut 1/3 C. wheat germ 1/3 C. flax seed 1/3 C. chia seed (or another seed you like, such as pumpkin or sesame)

1/2 C. coconut oil, melted 1/2 C. real maple syrup 1/2 t. salt


1. In a large bowl stir together dry ingredients.


2. Melt coconut oil (I usually put the oil in a 2 cup glass measuring cup and pop it in the toaster oven for a few minutes), then whisk in maple syrup and salt.

3. Pour wet mixture over dry and stir well to coat the oats.


4. Spread in two pans (I use an 11x17” cookie sheet and a glass 13x9” pan because that’s what fits side by side in my oven).


5. Bake at 250 degrees for one hour, stirring every 20 minutes. After one hour turn the oven off and leave the pans in the oven with the door closed for another hour (If you need your oven for something else, just bake the granola for an hour and twenty minutes total, stirring every 20 minutes). Let cool completely before transferring to a storage container.


Notes: You can use honey in place of the maple syrup if you want, or use 1/4 C. of each. The granola in my glass pan tends to get darker, so I put that pan on the side of my oven that isn’t as hot (See? Cheap ovens can be very helpful at times!).

Yield: A little over two quarts of granola.