Leftover Cornbread Recipes
As a food writer, I am always looking for ways to use leftovers. One of my favorite leftover ingredients is cornbread. Cornbread is a versatile ingredient that can be used in many different recipes, from breakfast to dinner, and even dessert. In this article, I will share some of my favorite leftover cornbread recipes that are quick, easy, and delicious.
- Cornbread Stuffing
- Cornbread Breakfast Casserole
- Cornbread Croutons
- Cornbread Chili Pie
- Cornbread Pudding
Cornbread Stuffing
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Recipe Category: Side Dish
- Recipe Cuisine: American
- Aggregate Rating: 4.5/5
Ingredients:
- 4 cups crumbled leftover cornbread
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup diced carrot
- 1/2 cup butter, melted
- 2 cups chicken or vegetable broth
- 2 eggs, beaten
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 350°F.
- In a large bowl, combine crumbled cornbread, onion, celery, carrot, and melted butter. Mix well.
- In a separate bowl, whisk together broth, eggs, sage, thyme, salt, and pepper.
- Pour broth mixture over cornbread mixture and stir until well combined.
- Transfer mixture to a greased 9x13 inch baking dish.
- Bake for 45 minutes or until golden brown and crispy on top.
| Nutrition Information | Amount Per Serving |
|---|---|
| Calories | 245 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 89mg |
| Sodium | 560mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 7g |
Recipes FAQ:
- Q: Can I use store-bought cornbread for this recipe?
- A: Yes, you can use store-bought cornbread, but it won't be as flavorful as leftover homemade cornbread.
- Q: Can I make this recipe ahead of time?
- A: Yes, you can make this recipe up to 24 hours in advance and store it in the refrigerator until ready to bake.
- Q: Can I freeze this recipe?
- A: Yes, you can freeze this recipe for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F for 30-40 minutes.
Recipes Tips:
If you don't have enough leftover cornbread, you can supplement with store-bought cornbread. Just be sure to crumble it up and let it sit out overnight to dry out a bit before using in the recipe.
This recipe is also great for Thanksgiving stuffing. Just add some cooked sausage or chopped apples for extra flavor.
If you prefer a vegetarian version, you can use vegetable broth instead of chicken broth and omit the eggs.