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cornbread as hot cereal - am i the only one?

i'm sitting here eating one of my favorite snacks:

- slice some cornbread in half (top half and bottom half) so that it's two thin, wide slices
- toast it to dry it out a little
- in the meantime, heat up some (maybe 1/4 C?) milk in a bowl
- lay the toasted cornbread in the milk
- sprinkle with sugar if you are using unsweetened cornbread

i just tried doing a search for it, but i can't seem to find anyone else who eats it this way. i did see that some people crumble cornbread into a glass of milk as a snack, but i haven't seen it heated up as more of a hot cereal. anyone else?

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  1. ever layer it with warm milk and honey butter?

    cornbread, i certainly miss it... i like mine sweet though, a la marie callendars...

    it also makes a good stacking base (assuming yours doesn't have corn pieces in it) for strawberry or raspberry or blueberry "shortcake"

    1. This used to be common farm food in the south. Paul Laurence Dunbar wrote about eating it for dinner.

      Also, according to wikipedia, 'In Vermont, ground nutmeg is often added, and day-old "Johnny cake" is crumbled and served with cold milk similar to cold cereal.'

      1. As a kid, I remember my Grandmother making me milk toast for breakfast, toasted white bread with butter and sugar on it and then covered with warm milk. As I recall it was pretty good. I might have to try some tomorrow morning.

        1. You are not the only one - I love hot milk on corn bread - what a treat!!

          1. I like it that way - that's dinner.

            1. I always had crumbled leftover cornbread in a tall glass topped with cold buttermilk (you used to be able to get good buttermilk back a ways). Always ate it with an iced teaspoon

              1 Reply
              1. re: Candy

                Yep - except for the iced teaspoon, this is how I still eat it.

              2. I love dried cornbread crumbled into my chili.

                1. Crumbled into cold sweet milk was how we always got it when we were kids, back in Illinois. It was never the good, crunchy Southern cornbread I grew to love later, usually just that sweet Jiffy mix, but didn't know any better then. I still have it sometimes when the mood hits me, with good stout skillet-made cornbread and a drizzle of dark molasses before the milk goes in.

                  Never thought of it with hot milk - I'll have to try that.