17 WAYS TO USE LEFTOVER CORNBREAD
These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cornbread dish in 30 minutes or less!
Nutrition Facts :
2ND TIME'S THE CHARM CORNBREAD PUDDING
Mmm-mmm, good! Whenever I make cornbread, I always double the recipe and voila! 2nd time's the charm with this delectable cornbread pudding. I use the leftover cornbread the second day so the bread sops up all the delicious pudding!
Provided by Adopted Parisian
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
- In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
- Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
- Bake at 375 until all pudding mixture is baked and golden.
- Delicious served hot or cold!
CORNBREAD PUDDING
Serve this decadent bread pudding as a Thanksgiving side, or as breakfast the day after.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h40m
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-and-half, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces).
- Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes.
- Serve with more maple syrup (and ice cream or heavy cream, if desired) on top.
CORNBREAD PUDDING
Corn baked into cornbread -- delicious!
Provided by LOVE2COOK2
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
- In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 90.8 g, Cholesterol 26.5 mg, Fat 19.5 g, Fiber 4.7 g, Protein 12.2 g, SaturatedFat 8.9 g, Sodium 1350.2 mg, Sugar 14.8 g
BLUEBERRY CORNBREAD PUDDING
Wonderful bread pudding recipe for breakfast or anytime really. Great use for left over cornbread. The bread is not too sweet and lends itself nicely to the buttery maple syrup topping. It's best if it is served warm.
Provided by Pattihouse
Categories Breads
Time 1h10m
Yield 1 bread, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease and flour an 8x8 baking pan. I use Baker's Joy spray.
- Crumble 4 cups of leftover cornbread into a large bowl.
- In another medium size bowl whisk eggs.
- Add cream, vanilla and sugar to eggs.
- Whisk until well blended.
- Pour the egg mixture into the bowl containing the crumbled cornbread.
- Stir together until well blended,.
- Gently stir in blueberries.
- Let sit for about 5 minutes.
- Pour into 8x8 pan.
- Bake at 375 degrees for about an hour or until golden brown.
- When it is done, a knife inserted in the center comes out clean.
- Serve warm, drizzled with buttery maple syrup.
- Buttery Maple Syrup:.
- In a small saucepan gently warm syrup with butter just until butter is melted (Do NOT boil). Drizzle over warm bread.
- **This bread is only slightly sweet due to the maple syrup topping. If you don't want to use the syrup topping you can increase the amount of sugar to your liking.
- **This recipe is best made with fresh berries. However, if you are using frozen berries please add them to the mixture frozen and not thawed. This keeps the juice "inside" the berries and keeps the bread mixture from turning blue.
Nutrition Facts : Calories 469.2, Fat 32, SaturatedFat 19.4, Cholesterol 182.2, Sodium 149.9, Carbohydrate 42.2, Fiber 0.8, Sugar 36.8, Protein 4.3
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