15 Best Leftover Cornbread Recipes That Are Easy to Make (2024)

FAQs

How do you jazz up store bought cornbread? ›

It is a staple food in many Southern dishes and is often served with meals such as black-eyed peas, collard greens, and fried chicken. It can be made in a variety of ways, including as a savory bread to be served with a meal or as a sweeter bread to be eaten as a snack.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Mix the crumbs into a casserole

Not sure what to do with your stale cornbread? A cornbread casserole is the perfect solution. The versatility of cornbread lends it well to many types of casseroles. Cube or crumble the cornbread and mix it into your favorite casserole recipe or a preferred combo of ingredients.

Need more ideas? Stir in diced jalapeño peppers, grated cheese, chopped country ham, or crumbled bacon. Bacon makes everything better. If jalapeños have too much of a kick for you, use a chopped poblano pepper.

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

Hoecakes recipe and history: how the Southern cornbread got its name.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Why do Southerners not put sugar in cornbread? ›

Sugar in the cornbread interferes with the flavor of the vegetables. Don't put sugar in your cornbread! Traditional cornbread isn't sweet, but many favorite recipes have sugar in them.

Martha White Cotton Country Cornbread

It's flavor is classic, without sweetness or too much saltiness, but it's a white cornbread. Don't expect it to turn golden yellow the way other cornbreads might.

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

Cornbread, or any baked good, will fall in the middle if it is not completely baked, or if you add too much leavening, which causes it to rise more than the structure of the batter can sustain. Always use a tester inserted in the center of your cornbread to make sure it's done.

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

The yolk will make the texture more dense and smooth, a bit brownie-like, while the fact that your original batter was too thick means that the additional liquid will help the baking powder achieve better leavening, giving you an airier texture.

A box of Jiffy Corn Muffin Mix means that you can make corn muffins in a jiffy. But it also means that you can make a batch of crispy, savory-sweet hotcakes in an even quicker jiffy — and if this picture of a short stack dripping with butter and maple syrup doesn't convince you, I'm confident that I can.

Made with stone-ground cornmeal, eggs, and buttermilk, it's delicious as-is, as long as you slather it with butter. And some people like to put honey on it. I add granulated sugar about 1/2 cup to two cups of dry mix, and incorporate it into my wet ingredients first. The sweetness compliments the corn taste.

The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.