Leftover cornbread makes a delish dish for breakfast.
Prep Time 5 minutes
Cook Time 30 minutes
- 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)
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.
One serving of cornbread pudding