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Left-over Corn Bread?

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?

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    1. re: sal_acid

      Agreed; I love cornbread croutons on salads and to garnish soups but I bake mine until they are nice and golden.

    2. 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!

      2 Replies
      1. 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.

        1. re: BerkshireTsarina

          The combo went over so well that I'll have to make more cornbread tonight to go with the leftover chili! I just looked and there's one and a half of those toasted bars left in the bag …

      2. 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.

        1 Reply
        1. re: greygarious

          I was just going to suggest bread pudding!

        2. 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....

          1. 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.