Left-over Corn Bread?
- BerkshireTsarina Oct 10, 2013 09:57 AM
After back to back lunch company, each of which involved a different corn bread, I have some remnants. Getting stale, but they're still too good to throw away!
I know I could easily turn them into a stuffing for a turkey or a chicken, but we're only two, too few for a whole chicken let alone a turkey, and there's not so much corn bread, and --- well-- that somehow doesn't light my fire anyway.
Creative ideas about side dishes or anything else to use up the cornbread?
I brought a giant pan of it to a campout last weekend, and then the Santa Ana winds blew up as we were eating and I wound up bringing almost all of it home. It was too large a pan to cut the stale CB into wedges - mine is a no-flour recipe, and gets brittle - so I cut it crosswise into approximately 1" strips, then cut those into bars about 6" long. These got toasted and buttered to go with our blackeyes and slaw on Monday night, then to share with our regular Wednesday night dinner guest along with a pot of chili last night. Smaller pans I just bag up and the cut and split wedges to toast - stale cornbread done like this is something I think I prefer to fresh!
re: Will Owen
Thanks to both. I ended up doing a stuffing kind of thing which I'll bake in a dish and serve with meat loaf with gravy. It smells good already, and I love corn in any form so I have high hopes.
Croutons sound versatile, and Will, you make me hungry just to read about your dinner. The Hub adores chili.
A Shaker restaurant in NH made savory bread pudding with leftover cornbread, a wonderful side dish or brunch main.
They sweated onions, shallots, and/or scallions, then mixed them, along with the cubed cornbread, into an egg and light cream custard, baking in a rectangular pan. I was able to reproduce it at home without a recipe, just using standard bread pudding ingredient amounts.
Kind of like Will Owen said, I like to toast it up and pour a nice spicy chili over it, kind of like an upside down pot pie....
Cut into serving sized pieces,
Slice each in half crosswise.
Fry in bacon fat or butter until cut surface is crisp.
Serve with maple syrup and more butter.