* Exported from MasterCook * Uses for Leftover Cornbread Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 4, Jan. '99 Breads - Quick
Miscellaneous Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- *see below* From Gayle: We love cornbread, and here are some things we do with
leftovers: 1. For breakfast, my grandma used to heat up milk, break up last
night's cornbread into a gumbo bowl, the shallow kind of soup bowl, put
a slice of butter on the bread and pour the warm milk on top. Some
people put sugar on it, but I don't. 2. A nice big chunk of cornbread is yummy under a ladleful of chili. 3. Crumble the bread and use it in meatballs and meatloaf. I'm sorry
I can't find the recipe, but I had one for swedish meatballs that used
cornbread crumbs, about 1 cup to 2 pounds of meat, I think, and probably
2 eggs. Sorry that's the best I can do at the moment, but it was really
good. I'll look some more for it. 4. Most stews and dried bean recipes are good over cornbread instead
of rice. 5. Slice the cornbread horizontally, frizzle the inside side for a
few minutes in a bit of butter until toasty, put on a plate, then pour
cane syrup over it as an after school snack with a glass of milk. No
cane syrup? Use maple syrup or honey. It's sticky, so eat with a fork. Posted on FareShare 1-99 by ddmmom/Gayle<ddmmom@popalex1.linknet.net> AND FROM Jennie -------- Cornbread Stuffing: I make cornbread all the time in large pans, freeze it and have it ready
for cornbread stuffing for chicken and or pork dressing. Unfortunately, I
do not have a recipe but use half cornbread and half stale white or cracked
wheat bread, cubed. Saute onions and celery in butter, then add breads,
moisten with chicken stock and add sage, salt and pepper. Very simple,
very good. Variations: Brown sausage (the breakfast kind), then add the
onions and celery, moisten with chicken stock (a lot of you like wet
dressing, a little if you prefer it on the dry side), check for seasonings,
depending on how highly seasoned the sausage. Another is to add dried
apples or a mixture of dried fruit, this is especially good with pork.
Sorry I don't have quantities, this stuff just isn't an exact science. Posted on FareShare 1-99 by Jennie <BarFav@aol.com> - - - - - - - - - - - - - - - - - -
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