I've done a couple of things with cornbread when it's been left, other than simply heating it in the microwave and slathering it with butter and honey. I made a squash casserole once with zucchini and yellow squash, and I sprinkled a bunch of crumbled cornbread over the top. It was very good! I've also turned some into fine crumbs and added it to the homemade bread crumbs that I keep in the freezer for a slight texture enhancement.
One other thing I've done is served it in a bowl of chili with some shredded cheese on top. It goes on the bottom, in place of the corn chips. It isn't quite as good as a "Frito chili pie," but it works in a pinch.
I used to know someone who used cornbread in a unique way, but I haven't tried this one. She would take a good-sized slice and cut it in half (across the middle like a layer cake) so she had two thinner pieces. She would pan fry these briefly in a bit of oil and then top then with pizza sauce and cheese, popping them into the oven just long enough to melt the cheese. They were like little mini cornbread pizzas. I might have to try that one someday.
An idea that popped into my head is croutons. I wonder if you could cube leftover cornbread and bake or fry it till it was nice and crisp? Another thought is a quiche. I really think maybe you could crumble it up, mix in an egg and spread it into a pie crust to be baked before adding the quiche filling. I have no idea if this would work at all, but in theory it sounds interesting! :)
I'm certain leftover cornbread crumbs/crumbles would make a great topping for any casserole (not just squash), and I am thinking that my grandfather used to eat broken cornbread in a bowl with milk, like cereal. That's another use that I wouldn't really want to try, but you never know...
And one last thought that might seem a bit offbeat, but I couldn't resist. If you're sure you'll have leftover cornbread, head it off at the start. Instead of making a pan of it, put your batter into muffin tins and make cornbread muffins. Then when you have some muffins left after dinner, stash them in the refrigerator. The next day, pull them out and spread some cake icing on top. Tell the kids they're a great new cupcake!! Hey, that's almost a healthy dessert! :-)
Good luck with your remaining cornbread. Around here, that's a rarity. And if you have some ideas on how to use it up, please be sure and leave a comment. I'd love to hear some other ideas, and I doubt they would be any stranger than a cornbread cupcake!!!
Funny you should mention cornbread and milk. I ate that sometimes as a snack when I was young. We always sprinkled it with instead of sugar! I think this works best with the crumbly, non-sweet cornbread like my mom makes instead of the sweet, cake-y kind.
ReplyDeleteJust one of many oddball things we ate growing up...
Janelle, we don't eat much cornbread anymore but when we do there's usually some leftover. The man person likes it in a glass of milk as you mentioned your grandfather eating. Ugh! It isn't something I like but a lot of people love it.
ReplyDeleteHowever, leftover cornbread gets used here to make Chicken and Dressing. I just use the cornbread moist or let it dry out, add chopped chicken, and proceed with making dressing with it. Add a little gravy to the finished product and it's pretty darn good!
Have you ever had jelly on cornbread? Everyone around here (the man person included) thinks it's disgusting but they haven't even tried it! When I was growing up it was just part of life. When we had cornbread we put grape jelly on it and it's good that way. It's a great way to use leftover cornbread, too. ;)