Leftover cornbread makes a delish dish for breakfast.
Keyword corn bread, leftover, breakfast
Prep Time 5minutes
Cook Time 30minutes
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.