Left-over Corn Bread?

Fried and used as croutons.

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!

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.

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....

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.

Cut into small pieces and pour buttermilk over it for breakfast. You can add a dollop of strawberry jam

Make a corn bread hash, fry up cornbread cubes and polska kielbasa. Top with Maple syrup.

Put it in Glass or Bowl cover with Pot Liquor and eat with a Spoon,.

Cornbread salad:
http://www.southernplate.com/2012/07/...

I love leftover cornbread toasted and topped with butter and honey for breakfast.

Cornbread freezes well enough to serve later on crumbled over soup or chili.

eat it with chili on top

I've used it in bread salad in place of regular stale bread ... works great!

I'd freeze it and save it for another occasion.

I like splitting the piece, buttering it and toasting it in the toaster oven. Top with jam or hone. Almost as good as when it is fresh.

If the stuff is really stale, then crumble it and make a small portion of stuffing. Or crumble it in a tall glass of buttermilk and have for a snack.

Grind it up and use it as breading for chicken/fish/...

Bread pudding. You could either do a sweet one if the corn bread is relatively sweet or a savory one if not.

Brown sugar and milk/cream on top for breakfast.

I made a breakfast casserole with dry jalapeno cornbread not long ago. Cubed the cornbread, fried up some bulk sausage and crumbled that over the top, added a good layer of shredded cheddar, and poured beaten eggs mixed with milk over all that. Let it sit awhile to soak in, and baked it.

When I was a kid, my mom always would use leftover cornbread for a sort of cereal. She'd crumble it up and toast it in the oven 'till it was browned a bit. Then we'd just pour milk on it and munch- very good. I've never tried to do it for fear of ruining my childhood memories.

Slice and make ...

... Pizza

... or ice cream sandwich

i love burger bundles: essentially burgers stuffed with cornbread-herb stuffing, and baked covered with mushroom gravy. http://www.cooks.com/recipe/bq5ec4v9/...

Crumble it up with some cheese as topping for a chili casserole?

Haven't actually done this; leftover cornbread is unusual here. But now I'm planning a batch of cornbread in the bigger skillet just to see how it goes. (Temperatures about to turn chili-friendly.)

OTOH, baking it as croutons and just garnishing the chili/casserole with those and some cheese sounds more of a sure thing.

A new restaurant here is serving a cornbread pain perdu dessert right now. Basically fancy french toast. I wouldn't have thought it would work with cornbread but it does, brilliantly.

Were I making it myself I'd probably sneak some buttermilk into the batter.

Place a chunk of leftover cornbread in a bowl and pour melted ice cream (10 oz milk, one raw egg, vanilla extract, sugar) over it. This was our before bed snack in olden times when we were children. Its also good over leftover white rice.

Make a pot of braised greens and crumble over top or use it to sop up the braising liquid ("pot liquor"). I love cornbread with this recipe for collard greens:
http://www.epicurious.com/recipes/foo...

Corn Bread Salad
Diann Wilson from North/Copeland family reunion

Ingredients for Salad
1 Jiffy Corn Bread mix, prepared as directed
2 c.
1 c.
1 c. Chopped Tomatoes
Chopped Red or Sweet Onion
Chopped Bell Pepper, I prefer red, orange & yellow

Directions:
Prepare Jiffy cornbread as directed on pkg and cool.
Once cooled, CRUMBLE.
In a clear bowl – LAYER with some cornbread, then tomatoes, onions & peppers.
Repeat the process: Cornbread, tomatoes, onions & peppers.
Refrigerate over night Make the dressing and chill as well.

Ingredients for Salad Dressing
1 c. Mayo
1 c.
1/2 c.
1 sm.
1 T. Sweet Pickle Relish
Dill Pickle Juice
Jar chopped Pimentos
Sugar
Fresh chopped parsley
Salt & Pepper, to taste

Directions:
Blend together mayo, sweet pickle relish, dill pickle juice, chopped pimentos & sugar.
I like to chill it before I pour over the salad.

This salad is best made a day ahead, much like the 7 layer salad. I usually wait to the day of to pour the salad dressing over the salad. You can reserve tomatoes, onion & peppers to garnish the top of the salad as well as parsley.

This is a nice holiday salad using red & green peppers