HOW TO USE LEFTOVER CORNBREAD RECIPES

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CORNBREAD CHICKEN BAKE RECIPE: HOW TO MAKE IT



Cornbread Chicken Bake Recipe: How to Make It image

To make the most of leftover cornbread, try this hearty main dish casserole. It's moist, delicious and good on any occasion. —Madge Britton, Afton, Tennessee

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 10 servings.

Number Of Ingredients 10

1-1/4 pounds boneless skinless chicken breasts
6 cups cubed cornbread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter, melted
1-1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes., In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, until heated through, 45 minutes.
    Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 392 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 1307mg sodium, CarbohydrateContent 57g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 20g protein.

2ND TIME'S THE CHARM CORNBREAD PUDDING RECIPE - FOOD.COM



2nd Time's the Charm Cornbread Pudding Recipe - Food.com image

Mmm-mmm, good! Whenever I make cornbread, I always double the recipe and voila! 2nd time's the charm with this delectable cornbread pudding. I use the leftover cornbread the second day so the bread sops up all the delicious pudding!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

4 cups cornbread, day-old and crumbled into bite-sized chunks
4 eggs
2 cups milk
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons vanilla
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 375 and spray glass loaf pan, then layer cornbread in bottom.
  • In a mixing bowl, whisk eggs, milk, sugars, and aromatics.
  • Pour over cornbread, pressing chunks of bread down into liquid. Liquid should cover all bread.
  • Bake at 375 until all pudding mixture is baked and golden.
  • Delicious served hot or cold!

Nutrition Facts : Calories 269.7, FatContent 9.2, SaturatedFatContent 4.3, CholesterolContent 203.1, SodiumContent 135.4, CarbohydrateContent 33.1, FiberContent 0.2, SugarContent 26.8, ProteinContent 10.3

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