We love our cornbread here and fix it quite often. There is nothing better, hot out of the oven, with butter and honey. Or jam.
I like sweeter cornbread. OK, it's basically cake. Eric likes the regular stuff and especially loves it baked in a cast iron skillet with bacon grease in the bottom. Heaven.
Occasionally there is a leftover day old piece or two that is just a bit too dry to really enjoy. My dad used to crumble it up and put it in a glass, adding a few chopped onions, then fill it up with buttermilk and eat it with a spoon. He was raised on a cotton farm in Arkansas. They were poor and nothing went to waste. Plus, the man loved his southern cooking.
We don't let ours go to waste either. We had a couple of big pieces left over from the last batch, so I crumbled them up and made this luscious cornbread pudding.
It's a savory version with lots of herbs, cheese and extra corn. [We used what we froze last summer.] All cooked up in a warm custard. It was so fantastic we had it for breakfast the next day, too.
It would be divine with a few strips of crisp bacon crumbled into it, too!
Corn Bread Pudding with Leftover Cornbread
www.rurification.com
4 eggs
2 cups milk1 tsp thyme
1/2 teaspoon crushed rosemary
1/2 teaspoon garlic salt
2 cups cheese
2 cups corn kernels [canned [drained], frozen, whatever]
3 cups cornbread crumbs
3 cups cornbread crumbs
4 strips bacon, crisp and crumbled [optional]
Beat eggs well, add milk and herbs and salt. Stir in cheese. Stir in corn and cornbread. Pour into 8 inch casserole dish. Bake 350 for 50-60 minutes or until it doesn't jiggle and a knife in the center
