21 Delicious Leftover Cornbread Recipes Creative

Now, who doesn’t love a slice of warm, buttery cornbread? But what happens when you’ve got leftovers staring back at you from the counter? Fear not! We’ve rounded up 21 Delicious Leftover Cornbread Recipes that transform yesterday’s bake into today’s culinary masterpiece. From savory casseroles to sweet puddings, these creative ideas will make you fall in love with cornbread all over again. Let’s dive in!

Cornbread Stuffing

Yearning for a side that steals the show? This cornbread stuffing is your golden ticket. Crispy edges, moist center, and a flavor bomb that’ll have everyone asking for seconds.

Ingredients

• Cornbread – 6 cups, cubed
• Chicken broth – 2 cups
• Butter – ½ cup
• Onion – 1, diced
• Celery – 2 stalks, diced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Sage – 1 tbsp, dried

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Melt butter in a skillet over medium heat. Add onion and celery, sauté until soft, about 5 minutes.
3. In a large bowl, combine cornbread cubes, sautéed vegetables, chicken broth, salt, pepper, and sage. Mix gently to avoid breaking the cornbread.
4. Transfer the mixture to the prepared baking dish. Spread evenly.
5. Bake for 30 minutes, or until the top is golden and crispy.
6. Let it sit for 5 minutes before serving to allow the stuffing to set.

This stuffing is a texture dream—crispy on top, tender underneath. Serve it alongside roasted turkey or as a base for a poached egg breakfast bowl.

Cornbread Croutons

Never let leftover cornbread go to waste—transform it into crispy, golden croutons that’ll elevate any salad or soup. Bold flavors, zero effort, and maximum crunch.

Ingredients

• Cornbread – 2 cups, cubed
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Garlic powder – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the cornbread cubes with olive oil, salt, and garlic powder in a large bowl until evenly coated.
3. Spread the cubes in a single layer on the prepared baking sheet, ensuring they don’t touch for even crisping.
4. Bake for 10 minutes, then flip each crouton for uniform browning.
5. Bake another 8-10 minutes until deeply golden and crisp. Watch closely to prevent burning.
6. Remove from the oven and let cool on the sheet—they’ll crisp up further as they sit.

Whip these into a Caesar salad for a Southern twist, or crush over chili for a textural surprise. The garlicky, buttery notes make these croutons irresistible straight from the tray.

Cornbread Salad

Viral on every feed, this Cornbread Salad is your next must-make. Layer textures, crunch, and creamy dressing for a bite that’s anything but basic.

Ingredients

• Cornbread – 4 cups, cubed
• Bacon – 6 slices, cooked and crumbled
• Cherry tomatoes – 1 cup, halved
• Green onions – ½ cup, sliced
• Mayonnaise – ½ cup
• Sour cream – ½ cup
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat oven to 350°F. Bake cornbread according to package instructions, cool, then cube.
2. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain, crumble, and set aside.
3. In a large bowl, whisk together mayonnaise and sour cream until smooth.
4. Add cubed cornbread, crumbled bacon, halved cherry tomatoes, sliced green onions, and shredded cheddar cheese to the bowl.
5. Gently toss all ingredients until evenly coated with the dressing.
6. Chill the salad in the refrigerator for at least 1 hour before serving to let flavors meld.

Mouthwatering layers of soft cornbread, crispy bacon, and fresh veggies come together in this salad. Serve it in a clear bowl to show off the colorful layers or scoop it onto a bed of greens for an extra crunch.

Cornbread Waffles

Get ready to flip breakfast on its head with these Cornbread Waffles—crispy edges, fluffy centers, and all the comfort of grandma’s kitchen.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – 2 tbsp
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted

Instructions

1. Preheat your waffle iron to 375°F for that perfect golden crunch.
2. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl—no lumps allowed.
3. In another bowl, beat the egg, then stir in milk and melted butter. Tip: Cool the butter slightly to avoid cooking the egg.
4. Pour wet ingredients into dry. Mix just until combined; overmixing leads to tough waffles.
5. Lightly grease the waffle iron with butter or spray. Tip: Do this even if it’s non-stick for extra crispiness.
6. Pour ½ cup batter onto the iron. Close and cook for 4-5 minutes until steam stops escaping. Tip: Don’t peek too soon or you’ll lose heat.
7. Serve immediately with a drizzle of honey or a pat of butter melting into those nooks.

These waffles bring a sweet, buttery flavor with a satisfying crunch. Try them topped with chili for a savory twist or with maple syrup for classic comfort.

Cornbread French Toast

Elevate your breakfast game with this twist on a classic—cornbread meets French toast for a crispy, golden masterpiece.

Ingredients

• Cornbread – 4 slices, 1 inch thick
• Eggs – 2
• Milk – ½ cup
• Vanilla extract – 1 tsp
• Cinnamon – ½ tsp
• Butter – 2 tbsp
• Maple syrup – for serving

Instructions

1. Whisk eggs, milk, vanilla extract, and cinnamon in a shallow dish until fully combined.
2. Heat a large skillet over medium heat and melt 1 tbsp of butter.
3. Dip each cornbread slice into the egg mixture, allowing it to soak for 10 seconds per side.
4. Place the soaked cornbread in the skillet and cook for 3-4 minutes per side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Add the remaining butter to the skillet as needed between batches.
6. Serve immediately with maple syrup. Tip: For extra crunch, sprinkle with powdered sugar or top with fresh berries.

Velvety inside with a crispy crust, this Cornbread French Toast brings a sweet, buttery flavor that’s irresistible. Try it with a dollop of whipped cream or a drizzle of honey for an extra decadent touch.

Cornbread Casserole

Forget everything you know about boring sides—this Cornbread Casserole is your new go-to for comfort with a crunch. Mix, bake, and watch it disappear.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Tip: Sift dry ingredients to avoid lumps for a smoother batter.
4. In another bowl, mix milk, egg, and melted butter until combined.
5. Pour wet ingredients into dry ingredients and stir until just mixed.
6. Tip: Don’t overmix—it keeps the casserole light and fluffy.
7. Transfer batter to the greased baking dish and smooth the top.
8. Bake for 25 minutes or until the top is golden and a toothpick comes out clean.
9. Tip: Let it rest for 5 minutes before serving to set perfectly.

Golden edges meet a moist center, with just the right sweetness. Serve warm with a drizzle of honey or a scoop of chili for the ultimate comfort combo.

Cornbread Meatloaf

Get ready to mash up comfort food favorites with this Cornbread Meatloaf. It’s hearty, it’s sweet, and it’s got that crispy edge you crave.

Ingredients

• Ground beef – 1 lb
• Cornbread mix – 1 box (8.5 oz)
• Egg – 1
• Milk – 1/3 cup
• Ketchup – 1/4 cup

Instructions

1. Preheat your oven to 375°F and grease a loaf pan.
2. In a large bowl, mix the ground beef, cornbread mix, egg, and milk until just combined. Tip: Don’t overmix to keep the meatloaf tender.
3. Press the mixture into the prepared loaf pan and smooth the top.
4. Spread ketchup evenly over the top. Tip: For a caramelized finish, brush the ketchup in thin layers.
5. Bake for 45 minutes or until the edges pull away from the pan. Tip: Use a meat thermometer to ensure it reaches 160°F inside.
6. Let it rest for 10 minutes before slicing.

Fluffy yet firm, this meatloaf pairs the savory depth of beef with cornbread’s subtle sweetness. Serve it with a drizzle of honey for an extra Southern twist.

Cornbread Pancakes

Get ready to flip your breakfast game upside down with these Cornbread Pancakes—sweet, savory, and utterly irresistible.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – 2 tbsp
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – 2 tbsp, melted

Instructions

1. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat milk, egg, and melted butter until smooth.
3. Pour wet ingredients into dry ingredients; stir until just combined. Tip: Lumps are okay—overmixing makes tough pancakes.
4. Heat a non-stick skillet over medium heat; wait until a water drop sizzles.
5. Pour ¼ cup batter per pancake; cook until bubbles form on top, about 2 minutes.
6. Flip; cook until golden brown, about 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
7. Repeat with remaining batter. Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Serve these golden beauties with a drizzle of honey or a pat of butter for that classic cornbread vibe. Stack them high and watch them disappear!

Cornbread Chili Pie

Fire up your taste buds with this Cornbread Chili Pie—comfort food that’s bold, hearty, and ridiculously easy to whip up. Perfect for those nights when you crave something satisfying without the fuss.

Ingredients

• Ground beef – 1 lb
• Chili powder – 2 tbsp
• Tomato sauce – 1 cup
• Cornbread mix – 1 box
• Egg – 1
• Milk – 1/3 cup
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat oven to 375°F.
2. Brown ground beef in a skillet over medium-high heat for 5-7 minutes, breaking it into crumbles.
3. Stir in chili powder and tomato sauce, simmer for 10 minutes to blend flavors.
4. While chili simmers, whisk together cornbread mix, egg, and milk in a bowl until just combined.
5. Spread chili evenly in a 9-inch pie dish, sprinkle with half the cheese.
6. Pour cornbread batter over chili, top with remaining cheese.
7. Bake for 20-25 minutes until cornbread is golden and a toothpick comes out clean.

Serve this pie hot for a gooey, cheesy middle with a crispy cornbread top. Try scooping it straight from the dish for a rustic family-style meal or plate it up with a dollop of sour cream for extra zing.

Cornbread Dumplings

Never underestimate the power of cornbread dumplings to turn any soup or stew into a comfort food masterpiece. These fluffy, golden bites are your next kitchen hack.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 375°F. This ensures a crispy bottom.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Tip: Sifting avoids lumps.
3. In another bowl, beat milk, egg, and melted butter until smooth.
4. Pour wet ingredients into dry. Stir until just combined. Tip: Overmixing makes tough dumplings.
5. Drop tablespoon-sized dough balls onto a greased baking sheet. Space them 2 inches apart.
6. Bake for 15 minutes or until golden. Tip: Check at 12 minutes to prevent burning.

Unbelievably tender inside with a slight crunch outside, these dumplings are a game-changer. Serve them atop chili or crumble into buttermilk for a quick breakfast.

Cornbread Breakfast Bake

Fire up your mornings with this Cornbread Breakfast Bake—sweet, savory, and seriously satisfying. Layer flavors, textures, and ease in one dish that’s as fun to make as it is to eat.

Ingredients

• Cornbread mix – 1 box (8.5 oz)
• Eggs – 4
• Milk – 1 cup
• Shredded cheddar cheese – 1 cup
• Cooked bacon – ½ cup, crumbled
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish.
2. In a large bowl, whisk together the cornbread mix, eggs, and milk until smooth. Tip: For extra fluffy cornbread, let the batter sit for 5 minutes before baking.
3. Pour the batter into the prepared baking dish.
4. Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the batter. Tip: For a golden top, lightly press the toppings into the batter.
5. Drizzle the melted butter over the top. Tip: Use a spoon to evenly distribute the butter for a crispy crust.
6. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

Velvety inside with a crispy, cheesy top, this bake is a morning game-changer. Serve it with a drizzle of maple syrup or a dollop of sour cream for an extra kick.

Cornbread Pizza Crust

Get ready to twist your pizza night with a Southern kick—cornbread pizza crust is here to shake things up. Golden, crumbly, and packed with flavor, it’s the base your toppings have been dreaming of.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 425°F. Tip: A hot oven ensures a crispy crust.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. Beat in the egg, milk, and melted butter until just combined. Tip: Don’t overmix to keep the crust tender.
4. Spread the batter onto a greased pizza pan or baking sheet, shaping it into a 12-inch circle. Tip: Use wet hands to smooth the dough without sticking.
5. Bake for 15 minutes or until the edges are golden and the center is firm.
6. Add your favorite toppings and return to the oven for another 10 minutes.

How does it turn out? The crust is delightfully crisp on the outside, soft inside, with a sweet corn flavor that pairs perfectly with spicy or smoky toppings. Try serving it with a drizzle of honey for a sweet-savory twist.

Cornbread Muffins

You’ve been sleeping on cornbread muffins—wake up and bake these golden bites of joy in under 30 minutes.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 400°F—no cheating, this ensures a crispy top.
2. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. In another bowl, beat the egg, then stir in milk and melted butter.
4. Pour the wet ingredients into the dry ones—mix just until combined; overmixing makes tough muffins.
5. Grease a muffin tin or line with papers, then fill each cup ¾ full for the perfect rise.
6. Bake for 15-18 minutes until tops are golden and a toothpick comes out clean.
7. Let them cool in the pan for 5 minutes—patience prevents crumbles.

Serve these warm with a drizzle of honey or a smear of jalapeño butter for a spicy twist. The texture? Moist inside with a satisfying crunch outside—cornbread perfection.

Cornbread Cookies

Get ready to twist your taste buds with these Cornbread Cookies—sweet, savory, and utterly addictive. Grab your bowl; let’s bake magic.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ½ cup
• Butter – ½ cup, melted
• Egg – 1
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Tip: For extra flavor, toast the cornmeal in a dry pan over medium heat for 2 minutes before mixing.
4. Stir in melted butter and egg until the dough comes together.
5. Tip: If the dough feels too dry, add a tablespoon of milk to reach the perfect consistency.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12-15 minutes, until the edges are golden brown.
8. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—they’ll firm up perfectly.

Munch on these crumbly, buttery delights warm or at room temperature. Crumble over chili or dunk in honey for a next-level snack.

Cornbread Ice Cream Sandwich

Boldly reinvent dessert with this mashup that’s crispy, creamy, and downright addictive. Cornbread meets ice cream in a sandwich that’ll have you questioning all your life choices.

Ingredients

• Cornbread mix – 1 box
• Vanilla ice cream – 1 pint
• Butter – ½ cup, melted
• Egg – 1
• Milk – ⅓ cup

Instructions

1. Preheat your oven to 375°F. Tip: Use an oven thermometer for accuracy.
2. In a bowl, mix cornbread mix, melted butter, egg, and milk until just combined. Tip: Don’t overmix to keep the texture light.
3. Pour the batter into a greased 8×8 inch pan, spreading evenly.
4. Bake for 20 minutes or until golden brown and a toothpick comes out clean. Tip: Check at 15 minutes to avoid overbaking.
5. Let the cornbread cool completely, then cut into 8 squares.
6. Slice each square horizontally to create a top and bottom.
7. Scoop ¼ cup of vanilla ice cream onto the bottom half of each cornbread square.
8. Press the top half gently onto the ice cream and serve immediately or freeze for 30 minutes for a firmer sandwich.

Wow your taste buds with the contrast of warm, crumbly cornbread against cold, smooth ice cream. Serve with a drizzle of honey for an extra touch of sweetness or crumble leftover cornbread over the top for added crunch.

Cornbread Parfait

Scoop, layer, repeat—this Cornbread Parfait turns breakfast into a crave-worthy dessert. Think crumbly, buttery cornbread meets creamy, dreamy layers.

Ingredients

• Cornbread – 2 cups, crumbled
• Greek yogurt – 1 cup
• Honey – 2 tbsp
• Blueberries – ½ cup

Instructions

1. Preheat your oven to 350°F. Crumble the cornbread onto a baking sheet and bake for 5 minutes to crisp up. Tip: Keep an eye on it to avoid burning.
2. While the cornbread crisps, mix Greek yogurt with honey in a bowl until smooth. Tip: For extra flavor, add a pinch of cinnamon.
3. Layer the crisped cornbread, yogurt mixture, and blueberries in a glass. Start with cornbread, then yogurt, then berries. Repeat. Tip: For a prettier parfait, press the layers gently with a spoon.
4. Serve immediately or chill for up to 2 hours before serving.

Juicy blueberries pop against the creamy yogurt and crunchy cornbread. Try drizzling with extra honey or swapping berries for seasonal fruit.

Cornbread Nachos

Forget everything you know about nachos—this cornbread twist is a game-changer. Crispy, cheesy, and loaded with flavor, it’s the ultimate shareable snack.

Ingredients

• Cornbread mix – 1 box
• Shredded cheddar cheese – 2 cups
• Black beans – 1 can, drained
• Jalapeños – ¼ cup, sliced
• Sour cream – ½ cup
• Green onions – 2 tbsp, chopped

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Prepare cornbread mix according to package instructions, then spread evenly on the baking sheet.
3. Bake for 15 minutes or until edges are golden. Tip: For extra crispiness, broil for the last 2 minutes.
4. Remove from oven and immediately sprinkle with 1 cup of cheddar cheese.
5. Add black beans and jalapeños evenly over the cheese.
6. Top with remaining cheese and return to oven for 5 minutes, or until cheese is melted.
7. Dollop with sour cream and sprinkle green onions before serving. Tip: Let it cool for 2 minutes for easier slicing.

Bold flavors and textures make this dish a crowd-pleaser. Serve it straight from the pan for a rustic touch or cut into squares for easy sharing.

Cornbread Bread Pudding

Viral for a reason, this Cornbread Bread Pudding twists the classic into something irresistibly cozy. Grab your skillet—it’s time to bake comfort into every bite.

Ingredients

• Cornbread – 4 cups, cubed
• Eggs – 3
• Milk – 2 cups
• Sugar – ½ cup
• Vanilla extract – 1 tsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F. Grease a baking dish with butter.
2. In a large bowl, whisk together eggs, milk, sugar, and vanilla extract until smooth.
3. Add cubed cornbread to the bowl. Gently fold to coat every piece. Let it sit for 10 minutes to soak.
4. Pour the mixture into the greased baking dish. Drizzle melted butter on top.
5. Bake for 45 minutes, or until the top is golden and the center is set.
6. Let it cool for 5 minutes before serving. Tip: For extra crispiness, broil for the last 2 minutes.

Now, this pudding’s magic? The edges get crispy, while the inside stays custardy-soft. Serve it warm with a scoop of vanilla ice cream for that sweet-salty kick.

Cornbread Stuffing Muffins

Forget the boring stuffing—these Cornbread Stuffing Muffins are your Thanksgiving game-changer. Crispy edges, fluffy centers, and all the flavor packed into bite-sized perfection.

Ingredients

• Cornbread – 4 cups, crumbled
• Chicken broth – 1 cup
• Egg – 1
• Butter – ¼ cup, melted
• Sage – 1 tsp, dried

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin.
2. In a large bowl, combine the crumbled cornbread, chicken broth, egg, melted butter, and sage. Mix until just combined—don’t overmix for the fluffiest texture.
3. Spoon the mixture evenly into the prepared muffin tin, filling each cup to the top. Pro tip: Use an ice cream scoop for even portions.
4. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted comes out clean. Watch closely after 20 minutes to avoid over-browning.
5. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool, making them easier to handle.

Veritably irresistible, these muffins boast a crispy golden crust with a moist, savory interior. Serve them stacked high on a platter or alongside a drizzle of warm gravy for an extra cozy touch.

Cornbread Truffles

Let’s twist classic cornbread into bite-sized truffles that pop with flavor. These little gems are your next party hit—easy, unexpected, and utterly addictive.

Ingredients

• Cornbread mix – 1 box
• Cream cheese – 8 oz
• Butter – ¼ cup
• Honey – 2 tbsp
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and bake the cornbread mix as per box instructions. Let it cool completely.
2. Crumble the cooled cornbread into a large bowl, ensuring no large chunks remain for a smooth texture.
3. Add cream cheese, butter, and honey to the bowl. Mix until the mixture is uniform and holds together when pressed.
4. Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Chill in the fridge for 30 minutes to firm up.
5. Melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
6. Dip each cornbread ball into the melted chocolate, using a fork to let excess drip off. Return to the tray.
7. Refrigerate for another 15 minutes until the chocolate sets. Serve chilled or at room temperature.

Melt-in-your-mouth centers meet a crisp chocolate shell in these truffles. Try rolling them in crushed nuts or sea salt for an extra flavor punch.

Conclusion

Delightfully versatile, these 21 leftover cornbread recipes transform the humble into the extraordinary. Whether you’re craving sweet or savory, there’s a dish to spark joy in every home cook’s kitchen. We’d love to hear which recipes became your favorites—drop us a comment below! And if you found inspiration here, why not share the love? Pin this article on Pinterest to spread the cornbread cheer. Happy cooking!

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