I baked a batch of corn muffins today and they came out mostly great--except that I think the cornmeal I used was slightly rancid. It is stone-ground whole meal corn and I think it's just a little too old. So the muffins have a slightly off flavor, though it is subtle. I don't want to just toss them because that seems like a waste. Does anyone have any recipes that use leftover corn bread that have flavors strong enough to mask slight rancidity? (I already dipped them into pot likker and beans for dinner tonight and am looking for other things).