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.)
Leftover cornbread makes a delish dish for breakfast.
Keyword corn bread, leftover, breakfast
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Author Vera Marie Badertscher
two pieces of cornbread
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)
One serving of cornbread pudding
Don’t throw out that almost-stale cornbread!You can make cornbread pudding for breakfast, or use it for dessert.This recipe makes two servings of cornbread pudding. It is simple to multiply the recipe to feed as many as you like–or as much as you can make with your leftover cornbread. Baking times will depend on the size of the dish that you are using.
The last recipe I posted was one for Swiss Croque Monsieur. The following one, which I actually make more frequently, I think of as a Croque Monsieur in a dish.
One reader asked about side dishes to eat with Croque Monsieur, and I did not have any particular ones in mind, but would be happy to have suggestions if you have had Croque Monsieur in Switzerland. What did you have as a side?
Of course there are many variations on Croque Monsieur, the most frequent being one that uses Bechamel sauce, which in the mid-west where I grew up was plain old white sauce. That turns a crispy fried sandwich into a gooey over-the-top very filling dish. It is simply a matter of taste whether you add the Bechamel or not.
Swiss Bake before baking
My Croque Monsieur in a Dish is sort of like Bechamel, but lighter–no flour added–and airy like a souffle. And this is one that could go into my “even Edie” file, I think. So easy to make that even non-cooks could tackle it. The recipe below, and the pictures, show a nine-inch dish, but when I had hungry teenage boys at home, I doubled or tripled it and used a 9 x 15 inch Pyrex dish or even a deeper casserole with more layers of bread (and longer baking). It is very flexible, so there is no reason you could not just make it in an oven-proof bowl for one person with two thick slices of bread and reduced amounts of milk and eggs.