10 Absolute Best Ways To Repurpose Leftover Cornbread

Cornbread rarely makes it to day two, but when it does, it deserves better than drying out on the counter. This classic, southern loaf should receive more credit than it's given. Endlessly versatile, somehow both sweet and savory, able to be customized with a variety of creative ingredients, cornbread is perfect for every occasion. Whether you prefer your cornbread rich and buttery or lightly sweetened (the sugar or no sugar debate can become highly contentious), it's a staple that can be dressed up in countless ways.

No matter if you're working with a trusted family recipe, one cooked in a skillet, or a reliable box mix, someday you may find yourself with some cornbread leftover. And once the chili pot is empty, there's no reason those crumbs should go to waste. With a little creativity, leftover cornbread can be transformed into something entirely new. We rounded up the 10 absolute best ways to repurpose leftover cornbread, which will keep reminding you how delicious this sweet and savory treat can be.

If you've ever needed to use up stale bread, croutons are likely your go-to solution. There's little not to love about a well-seasoned, perfectly crunchy, bite-sized piece of bread, and leftover cornbread might just be the best candidate for the job.

To make cornbread croutons, start by cutting your leftover cornbread into bite-sized cubes. The exact size is up to you, but smaller pieces tend to be easier to eat and crisp more evenly. Next, drizzle these cubes generously with olive oil to help the cornbread toast in the oven, and toss with your favorite spices and a pinch of salt. Bake in a 350 F oven for about 15 minutes, or until golden brown and crisp.

If you want perfectly sized croutons from the start, consider baking your cornbread in a sheet pan rather than a cast-iron skillet. A sheet pan produces a thinner, slightly drier cornbread that's easier to cut into uniform cubes and ideal for achieving maximum crunch. You can use cornbread croutons anywhere you'd normally add them, sprinkled over salads, pastas, or soups. The result is a familiar topping with a subtly sweet, unexpected twist.

If you've ever been halfway through a recipe and realized you're in need of some crumbs, or ever needed a way to use up stale bread, you've likely made your own breadcrumbs before. Making homemade breadcrumbs is simple. Begin by adding dried bread to a food processor or blender until you reach your desired crumb size. Then, add seasonings if you want extra flavor. This same approach works beautifully with leftover cornbread. Cornbread crumbs function just like traditional breadcrumbs, acting as an excellent binder with a bit more flavor.

One especially great way to use homemade cornbread crumbs is in seafood cakes. Thanks to cornbread's Southern roots, it pairs naturally with fish cakes and crab cakes. Swap cornbread crumbs in for standard breadcrumbs so they can bind the cake, while adding a subtle sweetness and deeper flavor to whatever seafood cake you're making.

Cornbread stuffing may be the most well-known way to use up leftover cornbread, but it's for good reason. By swapping traditional bread cubes for cornbread, you get a stuffing that's slightly sweeter, more tender, and deeply satisfying.

One of the most common mistakes people make when preparing stuffing is choosing the wrong bread. The ideal base should be sturdy enough to absorb broth and butter without turning mushy, while also bringing enough flavor that it doesn't rely solely on herbs or add-ins to taste good. Cornbread checks both boxes. The crumb of cornbread is both hearty and soft, allowing it to soak up liquid while still holding its shape, and its naturally rich flavor adds depth automatically.

Cornbread stuffing also pairs especially well with classic mix-ins like onions, celery, sausage, and herbs such as sage and thyme. No matter what you decide to add or pair it with, cornbread stuffing delivers the perfect balance of texture and complexity.

If your cornbread is starting to feel a little stale but you still want to enjoy it in its most authentic form, consider enjoying a Southern classic: cornbread and milk. The dish is exactly what it sounds like: crumbled leftover cornbread paired with milk, and it's an especially good solution when the bread is just slightly past its prime. The dry cornbread absorbs the milk, softening as it sits and becoming rich and comforting.

Despite its simplicity, cornbread and milk come with plenty of opinions. In many Southern families, the "right" way to eat it is still up for debate. Some crumble the cornbread into the bowl before adding milk, others pour milk over intact pieces, and some even prefer the milk warmed. While the details may differ, one thing is widely agreed upon: cornbread and milk are a timeless, practical, and satisfying way to use up leftover cornbread.

A breakfast bake might be one of the best breakfast inventions. It brings together all the classic American morning staples, eggs, protein, bread, maybe potatoes, and whatever else you have on hand, into a single casserole, eliminating the need to cook each component separately. Breakfast bakes are also great because they're the perfect way to use whatever stale, leftover bread you have lying around.

Cornbread is an especially good choice for elevating a traditional breakfast casserole. To make a cornbread breakfast bake, start by cubing your stale cornbread as you normally would with any bread base. Next, add in your desired mix-ins, perhaps choosing ones that pair well with cornbread's subtle sweetness, like bacon, cheddar, and peppers like jalapeños. Pour an egg-and-milk mixture over the top to bind everything together, then bake until set. As it cooks, the cornbread absorbs the custard, becoming soft and flavorful, with no trace of its former dry, leftover texture.

Cornbread may technically be a bread, but its naturally sweet, slightly cakey texture makes it especially well-suited for dessert or sweeter breakfast applications. One creative way to lean into those sweeter notes is by turning leftover cornbread into a parfait.

To make a cornbread parfait, start by cubing or loosely crumbling your cornbread. Spoon a layer of yogurt into a bowl or jar, mixing in honey or another sweetener if desired. Add a layer of cornbread, then top with another layer of yogurt. Finish with berries of your choice. If you're using fruits like strawberries or raspberries, you can macerate them beforehand to help release their juices and add extra flavor.

Beyond highlighting cornbread's sweeter side, parfaits are also an ideal use for drier leftovers. The cornbread absorbs the creamy yogurt and fruit juices, softening as it sits and transforming into a surprisingly indulgent treat.

Another breakfast option that highlights cornbread's sweeter side is cornbread french toast. Leftover cornbread is especially well-suited for this decadent breakfast recipe because it absorbs the custard well without becoming flimsy or falling apart.

To make cornbread French toast, prepare it much like you would the classic version. Whisk together a sweet custard, slice your cornbread into thicker pieces, and give each slice a quick dip in the mixture before pan-frying until golden brown. While cornbread holds up well, it's best not to let it soak for too long, and a brief dip is enough to hydrate the bread and infuse it with flavor without compromising its structure. Instead of topping your french toast with the typical maple syrup and butter combination, consider using honey, which accentuates cornbread's honey butter roots.

Bread pudding is french toast's casseroled cousin, and (surprise) it is also amazing when made with cornbread. With a very similar array of ingredients to french toast, bread pudding combines a rich custard with cubes of bread to create an indulgent yet comforting dish. It's a classic way to use up leftover bread of any kind, but it's especially delicious with cornbread, which adds a subtle sweetness and a slightly more complex flavor.

To make cornbread bread pudding, start by cubing your leftover cornbread. Then, in a separate bowl, whisk together a custard of eggs, milk, sweetener, and a touch of vanilla. Add the cornbread cubes to the custard and let them sit briefly to absorb the mixture. Finish it off by transferring everything to a baking dish and baking until the pudding is set, golden, and slightly crisp on top.

To really highlight the cornbread, consider adding a topping that complements its natural flavor. A honey-butter syrup, for example, highlights the honey often baked into cornbread and adds a sweet finish.

Panzanella is one of those incredibly simple, yet delicious salads. In its most traditional form, it is made by simply mixing ripe tomatoes, torn basil, and crusty bread in a simple vinaigrette, allowing for the bread to become slightly and naturally soggy from the dressing and juices of the tomatoes. While not necessarily traditional, there are also a variety of ways to mix up your classic panzanella, including adding green beans to your recipe or making bite-sized panzanella salads in tomatoes. If you're feeling extra creative, another way to spice it up is by replacing the traditional sourdough with cornbread.

Leftover cornbread makes an excellent base for a panzanella salad, thanks to its slight dryness. The salad's dressing and tomato juices rehydrate the cornbread just enough, while its sturdy texture keeps it from falling apart. Using cornbread also adds a subtly sweet, slightly complex flavor and an American twist to the classic Italian dish, creating a unique and unexpected take on a beloved salad.

As we've discussed, cornbread's naturally sweet flavor pairs beautifully with fruit, and it also makes a fantastic crumb. One creative way to combine both of these qualities is in a fruit crumble (not to be confused with a fruit cobbler or crisp).

To make a berry or fruit crumble, start by preparing the fruit filling. Typically, this involves cooking the fruit down until juicy, then adding sugar, a squeeze of lemon, and a bit of cornstarch to thicken. Next, make the crumble topping using your leftover cornbread. For best results, the cornbread should be very dry (you can even toast it slightly in the oven if needed). Pulse it into crumbs and mix with sugar, a bit of flour, baking powder, a touch of lemon zest, vanilla, and some butter to bring it together. Spread the crumb mixture over the fruit filling and bake until the topping is golden and crisp. The result is a simple, fruity dessert with a slightly sweet, crunchy cornbread topping that transforms simple leftovers into something truly special.