I have shared several recipes using cornmeal, because our early ancestors definitely used cornmeal frequently. No doubt the 17th and early 18th century families I am talking about recently ate cornbread–probably frequently. Did our waste-hating grandmothers make cornbread pudding? I don’t know, but it is such a simple recipe that it would not show up in cookbooks of the period.
What did they do with leftover cornbread? Or with families of 10 children maybe they had no such a thing as leftovers. But in today’s smaller families, a full pan of cornbread may not disappear during the first meal where it appears.
Leftover cornbread pudding to the rescue. My husband and I had this for breakfast and it was delicious and filling. Feel free to scatter some fruit over the top, or include bits of meat (crisp bacon, ham) in the mix. I love dishes with the flexibility that this one has. Make it your own. (And let us know how you have adapted it.)
- two pieces of cornbread
- 2 eggs
- 1 cup milk
- dash salt
- 1 tbsp sugar
- cinnamon or spice blend
- Heat oven to 350 degrees.
- Beat eggs, add milk, salt, sugar, and salt and whisk together.
- Butter inside of oven-proof dish, capacity 2-2 1/2 cups.
- Break cornbread in bite-size chunks and scatter in bottom of dish.
- Pour the milk/egg mixture over the cornbread.
- Sprinkle spices over top.
- Bake until you can insert a knife and there is no liquid in the center. (About 1/2 hour)