Any ideas for something to use up too-crumbly cornbread?

[pengillian101]

The other day cornbread was the topic. Made me hungry for it and I made a boxed version in muffin form. Tasted great when warm. I put the others in a baggie and into the fridge. A cold one crumbled beyond what I like and it was dry as a bone.

As I really hate to waste and throw out food, any ideas what I could do with them?

I'm thinking like peppers, cheese, maybe salsa, but I don't have a clue what to do with that. Throw it all together and bind with an egg for a new cornbread casserole?

Thanks in advance for all ideas :-)

[grasswire]

1. or how about some diced ham or bacon...

and your idea about crumbled cornbread and peppers, some cheese, and then pour over this stuff an egg-milk mixture. Sort of a savory cornbread pudding.

[sandnsea]

7. Oooh, a baked egg breakfast

I make a variation of that at Christmas, bread, eggs, cream cheese and blueberries. Your idea sounds delicious and healthier too. Although I don't think we ever have leftover cornbread. I'd have to make some and hide it until the next morning, lol.

[TreasonousBastard]

2. Cornbread stuffing?

[Tesha]

3. Day old cornbread

is great as a breakfast cereal, just crumble and top with milk or buttermilk and some sweetener like honey or sugar.

or
How about a savory bread pudding?
with cheese and corn kernals and maybe pepper?

[japple]

4. If you don't have time to use it now, just freeze it and make

stuffing with it later. My dog REALLY LOVES cornbread and sometimes I'll crumble half a corn muffin in her dogfood.

[Warpy]

5. While you can try the cornbread/spoon bread idea

I think the best use is as mentioned above, as a stuffing since boxed cornbread mix is usually on the sweet side.

You don't have to stuff a turkey or a butterflied pork roast. Think small since it's summer and you don't want an oven going for four hours, think chicken breasts pounded flat (I use a cast iron fry pan to do it), stuffing applied, chicken breasts rolled up and secured with a toothpick. You sear them on the stovetop and finish them in the oven, even in a toaster oven. Serve with a chicken stock veloute or mornay sauce.

You can probably do the same treatment with other boneless cutlets.

[The empressof all]

6. I like the idea of freezing it and use it later

You can add it to chili to help thicken it. It might make an interesting topping for an apple crisp. I'd mix it with a little brown sugar, butter and maybe even some Cheddar Cheese.

[pengillian101]

8. I like the idea of freezing it and using it later

Thanks to you all!

I am freezing until I use at least one idea in this thread; they ALL sound great. Heh, did I read about using blueberries while I was reading........?

Thanks again! :hi:

[sandnsea]

9. Not with the cornbread

That's a french bread bake I make at Christmas, with blueberries. Maybe you could put blueberries and and a sweet cornbread together, but somebody with way better cooking skills that I've got would have to weigh in on that.

[TreasonousBastard]

10. I have made cornbread with blueberries, blackberries and cranberries...

the blackberries were the best, but every time I made it with any berries it was scarfed down like you have no idea.

Corn bread and berries works.

[hippywife]

11. Hey, gilli!

Cornbread and berries do indeed work. I make a corn muffin with blueberries in it once in a while for something different.

There's always a good idea or twenty or so to be had in this forum, no? :hi: