Leftovers

Beyond Stuffing: Other Uses for Stale Cornbread

November  8, 2014

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.

Cube it:

More: Achieve roast chicken perfection.

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  

7 Comments

Lisa M. September 10, 2015
Toast and use it instead of tortillas under eggs for Huevos Rancheros.
 
janet T. November 21, 2014
Leftover cornbread spread with butter, drizzled with maple syrup, warmed briefly in the microwave makes a wonderful breakfast.
 
TERRYE H. November 12, 2014
Make an "Arkansas Traveler." Place a square of cornbread over black-eyed peas, top with roast beef and gravy. Maybe a little chow-chow on the side.
 
AntoniaJames November 10, 2014
Perfect toasted under the broiler and used instead of regular toast or biscuits for this type of supper: https://food52.com/recipes/7331-chicken-and-mushrooms-on-toasts Also, it freezes really well, if reheated in the oven. I've been making cornbread in mini-loaves lately, as it is so convenient/less messy to wrap. I'll be posting a recipe soon that uses leftover cornbread, including a useful trick or two on this subject. ;o)
 
CHeeb November 9, 2014
We use cubed cornbread as the "bread" in our eggy breakfast casseroles that also feature maple sausage. The most popular bread is toasted waffles,but cornbread is very popular. We make them in bulk for St. Peter 's freezer,sometimes with cheese,sometime without. Both leave eaters wondering what they just ate. They are sturdy enough to withstand an overnight soak,too.<br />
 
elf1 November 9, 2014
I just adore cornbread....it's not a usual item to be found in the UK but I make it a lot. There have been some fab recipes on here for Cornbread...my fav is Sarah Leah Chase...crackling cornbread in here book......love what you over there are cooking at the moment...great !
 
Charlotte S. November 8, 2014
Mmm.. cornbread.. :)<br /><br />Found some delicious fall recipes here too.. http://entertaining.idailyinfo.com