All questions

Leftover Cornbread Ideas

I made wayyyy too much cornbread last night, and normally I would just freeze it for dressing but does anyone have other ideas? Something new to try?

Abbie is a trusted source on General Cooking.

asked about 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
22 answers 3324 views
saragrad
added about 4 years ago

Hello, lucky you! My family loves leftover cornbread warmed up and spread with jam for breakfast or snacks, if it helps!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 4 years ago

I just made a big batch of raspberry jam!!! Yum!

Pegeen
Pegeen

Pegeen is a trusted home cook.

added about 4 years ago

Especially since it’s the weekend, I’d never get past just toasting it and slathering with butter!

Lots of good stuffing recipes on this site, which you could probably freeze.

Cubed and lightly toasted in the oven, then used as a bed for roasting a chicken. Sort of a take on Zuni’s chicken and bread salad – that recipe is on this site too.

There have been some great recipes/Columns on the site lately, for roasted winter vegetables. Toss in some cubed, lightly-toasted cornbread.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Pegeen
Pegeen

Pegeen is a trusted home cook.

added about 4 years ago

Sorry! I read too quickly and didn't see that you mentioned dressing/stuffing in your post.

aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 4 years ago

I like the bed for roasted chicken thought!

sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added about 4 years ago

Thats exactly what I would do save it for dressing but I dry it and put in airtight container and keep for Thanksgiving.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 4 years ago

I love it as a toasty buttery crouton on top of any salad.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 4 years ago

Great idea! About to make a kale salad so I think I will make some!

aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 4 years ago

Susan I toasted cubes in a little butter and tossed it into my kale - I like it so much I ate it for lunch, dinner, and lunch the next day!

missmertz
added about 4 years ago

I crumble it and stir into chili as it cooks. The great thing is, you can do this even if the cornbread gets really dry, because the liquid softens it. Yum!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 4 years ago

Oh - good one - perhaps I could stir some into my leftover pozole!!!

EmilyC
added about 4 years ago

You may have already considered this, but how about this recent Genius salad? https://food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 4 years ago

Oh yum! I have Hatch Chili Sausages frozen - doing this!

amysarah
amysarah

amysarah is a trusted home cook.

added about 4 years ago

I use cornmeal in my corn pudding (https://food52.com/recipes...) - I'm thinking that you could crumble in dry cornbread instead, for a savory cornbread pudding.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
klrcon
added about 4 years ago

Makes an awesome breakfast strata too.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
ChezHenry
added about 4 years ago

Make a crumble/buckle/betty/pie topping out of it. It's already cooked through once, so I'd pre-bake a blueberry/blackberry/peach crumble for half of the normal time. Take it out of the oven, and add your cornbread crumble-basically substitute the cornmeal for the flour component, reduce the sugar if your cornbread was made with sugar, add butter and pulse away in the food processor. Jacques Pepin uses this technique even with bread.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 4 years ago

Oh I will save this idea for next time for sure - this batch had jalapenos in it though ...

Joe Hardy
added about 4 years ago

Italian bread salad with cubed toasted cornbread or cornbread salad.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Nancy
Nancy

Nancy is a trusted home cook.

added about 4 years ago

lovely as a base for sauteed mushrooms. add a poached or fried egg and you have brunch.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Lynne Habig
added about 4 years ago

I would freeze it; and then make cornbread crumbs when a recipe calls for them!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Lin
Lin
added about 4 years ago

Split a square in two, butter each side and put them face down on a hot griddle

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Mame16th
added about 4 years ago

My grandmother pan-fried it and served it with gravy for breakfast. Absolutely no good for you, but delicious!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52