Made too much cornbread? We’ve all been there! Check out these 3 vegan leftover cornbread recipes will inspire you to make the most of your leftovers.
Since it is easy to make your own cornbread, it’s just as easy to make way too much of it! Because it is still technically a bread, you can continue to toast it and use it as sandwich bread even once it’s past its prime. You can blitz it in a food processor to make bread crumbs for frying, make it into a variation of French toast, or you can break it into chunks and use it as a means to bulk out a casserole.
While there is no shortage of ways in which you can repurpose your leftover cornbread into other meals, we’ve picked one easy vegan recipe for each of the 3 different ways you can use up your leftover cornbread: as a garnish, as a side, or as a new main.
Leftover Cornbread Recipe for Croutons
The easiest way to make good use of any leftover bread is to make your own croutons for a salad topping.
- 2 cups leftover cornbread, cubed
- 1 tbsp olive oil
- ¼ tsp sea salt
- Toss leftover cornbread in a bowl with olive oil and sea salt.
- Spread out in an even layer on a baking sheet.
- Bake in the oven for 15 minutes at 350F, flipping at the halfway point.
- Bake until golden brown in color, then remove and let cool before using.
Leftover Cornbread Recipe for Fried Cornbread
Another way to give new life to old cornbread is to make it into a tasty addition to fried breakfast. It can be added to vegan hash, or served on its own.
- 3 cups cornbread
- 1 tsp chili powder
- 1 tsp cumin
- Butter or oil for frying
- Fry everything together in a pan over a medium heat until crispy
- Serve as a side or as a substitute for potatoes in a fried breakfast.
Recipe for Cornbread Stuffed Onions
For something a bit more fancy, you can make your cornbread into a stuffing. The good thing about stuffing is that you can stuff just about anything, vegetables included. Here we’ve suggested onions, but you can also stuff bell peppers or zucchini, or even just eat the stuffing on its own if you prefer.
- 3 large onions
- ¾ tbsp oil or vegan margarine
- ½ tsp pepper
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¾ cup vegetable broth
- ½ cup dried textured vegetable protein (TVP), reconstituted
- 1 tbsp garlic, minced
- 1 tbsp jalapeño pepper, minced
- 1 cup pecans or other nut, roughly chopped or crushed
- 4½ cups left over cornbread, crumbled
- Slice off the tops and a little off the bottoms of the onions and peel.
- Using a spoon, remove all but the outer 3 layers of onion and save the insides for another dish.
- Place onions in a deep baking dish and drizzle with oil or warmed vegan margarine, season with the pepper, salt, and cayenne pepper.
- Add ¼ cup of the vegetable broth and place in the oven at 350F for about 40 minutes, basing occasionally.
- Meanwhile, fry the TVP, garlic and jalapeño in a pan over a medium-high heat until golden brown.
- Add the nuts and cornbread and continue to cook until warmed through before adding the remainder of the vegetable broth and removing from the heat.
- Divide between the cooked onions and return to the oven for a final 10 minutes.
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