12 Genius Ways To Put Leftover Cornbread To Good Use

It's hard to imagine having any leftovers when you make a perfect loaf of cornbread with a buttery, slightly sweet flavor and a moist, slightly crumbly texture. But if you have a few slices, or even an extra loaf if you were smart enough to make one, you can put it to good use. While leftover cornbread is always delicious by itself or slathered with a generous helping of butter, there are an unlimited number of ways that you can enjoy it if you think a bit outside of the bread pan.

Whether you prefer a salty or sweet snack, cornbread has your back. Add sugary or savory ingredients to transform leftover cornbread into the midnight munchie of your dreams. You can also use the bread to stuff, soak up, layer into, or crumble over the top of breakfast, lunch, and dinner, and even desserts. As a creative culinary twist, substitute cornbread for regular, boring white or wheat bread to instantly elevate a recipe, or work it into everyday dishes as an unexpected touch. These mouthwatering ideas will have you upgrading cornbread from a simple meal accompaniment to a main ingredient.

Sure, you can buy a package of croutons at the grocery store, but there's nothing like the crispy, crunchy texture and full flavor of homemade ones. You may have made croutons with a day-old loaf of Italian or French bread before, but why not try making them with leftover cornbread instead? You can use them in all of the same ways as their traditional white bread counterparts, but they'll also add a little extra something to a wide variety of other recipes, too. Try them with chili and cozy autumnal squash soups like this one, which will satisfy even picky eaters.

To make the croutons, all you'll need is a few simple ingredients you already have on hand. Make sure that your leftover cornbread is room temperature, and then cut it into 1-inch cubes. Place the cubes in a single layer on a baking sheet and brush each one with melted butter for maximum crispiness. Bake the cornbread croutons for about 15 minutes, or until they're golden brown. Now they're ready to top soups, salads, chowders, or enjoy as a crunchy snack alternative to crackers.

Traditional corn fritters are a classic Southern side, often accompanying a plate of grilled meat and veggies at a casual backyard barbecue, or even on the fanciest of holiday dinner plates. The fritters are so delicious because they fry up with a crispy, golden exterior and a tender, slightly chewy interior. It's that winning combination of textures, along with the intense corn flavor, that makes these so popular down South. They're also a good way to clear out your refrigerator and pantry because you can use everything from chopped green onion or green pepper to fresh, frozen, or canned corn in your recipe of choice.

To transform your leftover cornbread into these delectable fritters, start by crumbling it up into fine pieces similar to cornmeal. You can then add the eggs, corn kernels, seasonings, and shredded cheese and form the mixture into patties. Fry the fritters in oil until they're crispy and golden brown. 

If you're serving them as part of a holiday spread, try topping them with cranberry sauce as a festive touch. You can also drizzle maple syrup or dust them with powdered sugar when they're hot from the fryer as a sweet treat. As a fun and tasty alternative to corn fritters, there's a simple way to turn canned baby corn into a crispy bite-sized appetizer.

All grilled cheese sandwiches are good, but they're not all created equal. While you can't beat a classic grilled cheese sandwich on white bread, melting a few pieces of cheese between slices of leftover cornbread takes the childhood favorite to another level. When you slather the thick cuts of slightly sweet bread with butter and fry them on a griddle, they get a crispy texture that pairs deliciously well with the ooey-gooey melted cheese inside. Just make sure not to cut the cornbread into too-thin slices or they may not hold up to the cheese.

You can play it safe with traditional fillings such as cheddar, Monterey Jack, American, Swiss, or any other type of cheese, or get creative with it. When putting this decidedly Southern twist on a basic sandwich, consider experimenting with different cheeses, meats, and even condiments as well.

As one idea, stuff the hearty cornbread slices with cheese, ham, and tomato, or put Thanksgiving leftovers, such as cranberry sauce and turkey, to good use. Here are some other tips for constructing a superb Thanksgiving leftovers sandwich. Serve the grilled cheese with traditional tomato soup, or get creative with rich and creamy butternut squash soup, which will complement the cornbread.

Homemade mac and cheese is delicious on its own, but it's even tastier with a crumbled cornbread topping. This may be the easiest and most practical way to put leftover cornbread to good use, because all you have to do it crumble it up. The slightly crunchy and chewy texture contrasts with smooth and creamy mac and cheese beautifully. You could call it a match made in Southern food heaven. Bring the umami and crunch to mac and cheese with this savory fried topping as well.

You can make your favorite mac and cheese recipe from scratch, or even dress up restaurant takeout with the crumbles. Or use the cornbread to take a humble box of mac and cheese to a whole new level. To make sure the crumbles are extra-crunchy, you can bake them on a sheet in the oven for a few minutes before sprinkling them over the mac and cheese. Toss the crumbs with a bit of butter and the seasonings of your choice before using them as topping for a richer, more decadent flavor.

Combining leftover cornbread and a fresh garden salad might not be at the top of your list, but it should be. While a bowl of greens and vegetables topped with crunchy cornbread croutons is yummy, layering the bread directly into the salad is a surprisingly delicious twist. This beautiful and colorful layered salad is the perfect way to use a trifle dish or a large glass bowl because it's as eye-catching as it is tasty. You can give the salad even more flavor by using a super moist Mexican cornbread that puts the American version to shame.

Start this side dish or main course by placing cubed cornbread on the bottom of the bowl or dish. From there, you can use any type of vegetable you desire, such as diced tomatoes, onion, carrots, canned or fresh corn, cucumbers, and bell peppers. Build the veggies into vibrant layers, and top the salad with the dressing of your choice. You can add protein with a layer or two of black-eyed peas, black or garbanzo beans. Shredded cheese and crispy crumbled bacon make tasty toppings.

Any type of dressing will work well with cornbread salad, but a cool and creamy buttermilk ranch will be the best option for a more traditional flavor. Sweet French or Thousand Island dressing are good bets as well.

One of the best things about cornbread is that you can incorporate it into both sugary and salty recipes, depending on what you're in the mood for. The key to sweet and savory cornbread is already in your pantry. Although cornbread pudding sounds like a dessert, it's actually a Southern side dish staple traditionally served alongside holiday ham and turkey. Even though it combines savory ingredients, such as vegetables and sour cream, the addition of fresh corn gives it a slightly sweet flavor. The pudding is also known by other names, including creamed corn casserole and sweet corn spoon bread.

To make this tasty recipe, start by placing cubes of leftover cornbread on the bottom of a baking dish. Cover them in an egg and milk mixture, and then sprinkle the top with shredded cheese and chopped green onions. There really is no right or wrong way to make this dish, since you can also add diced bell peppers, any type of fresh herbs, bacon, and even chopped jalapeños or green chiles if you want a bit of heat. Bake the casserole until the top is golden brown and the cheese is melted.

Leftover cornbread swimming in milk is the ultimate Southern comfort food and is served as a snack any time of the day or night. If you want to enjoy this treat the traditional way, it must be served in a glass, never cereal-style in a bowl. Another "rule" is that you wait until the last minute to layer it into your glass and eat it before it gets mushy. Although the exact origin of this beloved snack is unknown, it's been passed down through the generations and has taken on various creative twists throughout the years.

The classic dish — or glass — consists of a simple combination of crumbled leftover cornbread and milk. It's occasionally topped with chopped green onions and a bit of salt and pepper, but it usually isn't served sweet. If you want to be rebellious, top the cornbread and milk mixture with sugar or honey. Or elevate your basic cornbread recipe with an indulgent tres leches twist. Use buttermilk for the most authentic taste, but regular milk will work in a pinch. If you're vegan, you can even experiment with oat, almond, or soy milk.

Nothing says "autumn" more than a roasted squash stuffed with a mouthwatering cornbread stuffing. The good news is that you can use any type of squash that you have on hand, including mild-tasting delicata, creamy butternut, or small-but-mighty acorn. Roasting the squash will give it a rich, nutty flavor, and the cornbread stuffing adds even more flavor, texture, and richness. Cornbread-stuffed roasted squash makes a delicious and aesthetically pleasing holiday meal side dish, and all you'll need is a few basic ingredients. 

The perfect carb-and-veggie hybrid starts with a savory stuffing made of crumbled leftover cornbread, Italian sausage, celery, onion, fresh sage, eggs, chicken stock, and the seasonings of your choice. Give the stuffing a gourmet touch with dried cranberries and chopped pecans if you want to get fancy. The stuffing is scooped into halved, roasted squash and then baked until it's golden brown. If you're preparing the dish for Thanksgiving or Christmas and want to get a head start in the kitchen, you can make the stuffed squash the day before and pop it into the oven about 30 minutes before serving. 

This is the point where leftover cornbread enters the dessert arena. Using the beloved bread as a tasty fruit cobbler topping works especially well if it's already somewhat sweet. The combination of jammy, syrupy fruit, and crunchy cornbread is the perfect textural contrast and is only made better with a scoop of creamy vanilla ice cream. You can make any type of cobbler, such as peach, blueberry, or cherry, as each one will blend beautifully with the cornbread.

Crumble up the leftover cornbread and toss it with a bit of butter, especially if it's dry. The cakier the bread is for this recipe, the better. Add sugar or honey if you prefer a sweeter topping, and stir in an egg and sour cream to add more moisture and make the cornbread stick together. Freshly grated lemon zest will add brightness. Place the fruit mixture in a baking dish, and dollop the cornbread topping over it. You can top the cornbread with fresh fruit if you'd like, and bake until the cobbler is golden brown and bubbly.

Cornbread is often found outside a bowl of soup, but you can actually use it inside the pot as well. Leftover cornbread makes an excellent thickening agent and gives the broth a heartier texture. It's also the perfect way to add substance to a watery broth, or give it a creamier bite. There are several different ways that you can add leftover cornbread to soup, depending on what ingredients you have on hand and how rich you want it to be.

One option is a decadent sage and onion soup filled with vegetable stock or broth, onion, celery, fresh herbs, and crumbled day-old cornbread. Cook the veggies and liquid ingredients, and then add in the bread. Add the soup to a blender in small batches and mix until it's smooth and creamy. You can adjust the consistency of the soup by adding more or less broth or cornbread. For an even more decadent soup, use buttermilk or heavy cream, and consider adding shredded cheese as well. Top the soup with smoky bacon bits, chopped green onions, or jalapeños for a spicy kick. If you have enough leftover cornbread, turn some into croutons as a crunchy soup topping.

You know and love corned beef hash, so why not try making cornbread hash as a tasty vegetarian alternative? If you prefer a meatier hash, you can also add ground beef, turkey, bacon, or breakfast sausage. Plant-based meatless products, such as apple sage sausage, or pinto or black beans also make mouthwatering additions to the hash. This dish works better with a more savory cornbread, and is hearty enough to eat alone or as a side to eggs.

To make the hash, combine crumbled leftover cornbread, the meat of your choice, diced vegetables, and butter or olive oil in a cast-iron skillet and cook until it's crispy. The cornbread hash is delicious as-is, but you can top it with grated cheese as a tangy touch. As another option, combine the ingredients in a baking dish and bake the hash in your oven. Top the hash with creamy homemade gravy to add moisture and richness.

How can you make leftover cornbread even more delectable than it was the day before? By pan-frying it Southern-style, of course. Sometimes referred to as "Johnny cakes" or "hoecakes" in the South, cornbread fried in a cast-iron skillet makes a filling and delicious breakfast. Frying thin slices of cornbread in butter or oil creates a crispy crust and a moist and tender interior. For a real treat, fry the cornbread in bacon drippings.

When the cornbread slices are golden brown, you can enjoy them as-is, or make them even tastier with a wide variety of toppings or accompaniments. As a sweet touch, drizzle maple syrup or honey over them and serve with fresh fruit. As a more savory option, spoon hot pinto beans over the fried bread slices, or serve them alongside bacon, country ham, and scrambled or fried eggs. You can even top the cornbread with poached eggs and homemade hollandaise sauce as a creative Benedict.