Cornbread, warm, right out of the oven: It's something we find ourselves eagerly cutting off squares of and eating straight from the pan, with a knifeful of soft butter for slathering onto each bite. But all too soon it becomes another animal -- sad, dry, and crumbly.
Aargersi made a big batch of cornbread -- too big -- and while she normally freezes any extras for stuffing, she's looking for some new ideas to use it before it reaches the dry, sorry state of no return. She asked our community what they like to do with their leftover cornbread and they provided a handful of great ideas:
Keep it simple:
- Pegeen believes that all day-old cornbread needs is a little T.L.C. Revive it by toasting and slathering it with butter or, as saragrad prefers, with jam and call it breakfast.
- Turn cornbread into croutons, as Susan W and EmilyC suggest, to toss in any salad, but in particular, this one.
- Pegeen also suggests tossing toasted cubes with roasted winter vegetables or using them as a bed for roast chicken.
Use the crumble to your advantage:
- ChezHenry likes to turn dry cornbread into an easy fruit crisp or crumble topping by substituting it for the flour in any recipe. He recommends baking the fruit without the topping for the first half of baking before adding the cornbread mixture, to prevent it from drying out too much, since the cornbread has already been cooked through once.
- Crumble it into a variant on corn pudding. Amysarah points to her recipe for corn pudding, and suggests substituting the cornmeal with crumbled, dry cornbread.
- Or use cornbread to thicken soup. Missmertz stirs the crumbles into chili as it cooks.
What do you do with day-old cornbread? Tell us in the comments or join in the conversation over on the Hotline!
Sausage and Cornbread Salad photo by Alpha Smoot, all other photos by James Ransom