BREAKFAST CASSEROLE
This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it.
Provided by MaryMc
Categories One Dish Meal
Time 9h55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
- Place bread cubes in a lightly greased 9" X 13" baking pan.
- Sprinkle bread evenly with cheese, and top with sausage (or ham).
- Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
- Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
- Let stand at room temperature 30 minutes.
- Bake at 350 degrees for 45-50 minutes, or until set.
- Let stand 5 minutes before serving.
TACO CORNBREAD CASSEROLE
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. -Lisa Paul, Terre Haute, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Nutrition Facts : Calories 817 calories, Fat 40g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 1982mg sodium, Carbohydrate 74g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein.
17 WAYS TO USE LEFTOVER CORNBREAD
These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cornbread dish in 30 minutes or less!
Nutrition Facts :
MOMMA MIA'S SATURDAY BREAKFAST CASSEROLE
This is a quick and easy breakfast casserole everyone will enjoy. Bell pepper, onions, and sausage add a lot of flavors to the dish. This casserole combines everything you love about breakfast. The cornbread is a great vessel for all the yumminess!
Provided by Tari Harlan
Categories Breakfast Casseroles
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 F. In a large skillet, brown sausage, add onions, peppers, garlic, and mushrooms and finish cooking. Remove from heat and set aside to cool slightly.
- 2. Prepare Jiffy cornbread directions. Pour into a lightly greased 13x9-inch baking dish; set aside.
- 3. Beat eggs, milk, and pepper in large bowl with a wire whisk until well blended.
- 4. Sprinkle sausage mixture over cornbread; pour egg mixture on top. Cover with cheese.
- 5. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into squares to serve.
JIFFY CORNBREAD CASSEROLE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch baking dish with oil or butter.
- In a medium bowl, stir together the butter, eggs, kernel and creamed corn, and sour cream. Mix in the corn muffin mix until well-combined.
- Pour the mixture into the greased dish.
- Bake for 45 minutes or until the top is golden brown. Enjoy!
Nutrition Facts : Calories 376 cal
CORNBREAD BREAKFAST CASSEROLE
Steps:
- Unroll and separate cornbread dough along perforations into 16 pieces. Using 10 or 11 pieces, line the bottom and sides of an ungreased shallow 3-cup baking dish. Flatten and press dough pieces together to seal perforations. Bake at 375° for 11-14 minutes or until golden brown., Meanwhile, crumble sausage into skillet; cook over medium heat until no longer pink. Drain well and set aside., In a bowl, combine the eggs, cream, pepper and salt if desired. In the same skillet, cook and stir eggs over medium heat until completely set., In a bowl, combine the sausage, scrambled eggs, cheese and chilies. Spoon into prebaked crust. Top with remaining dough. Flatten and press together to cover top; seal edges., Bake 18-22 minutes longer or until top is deep golden brown. Serve immediately.,
Nutrition Facts : Calories 915 calories, Fat 52g fat (19g saturated fat), Cholesterol 372mg cholesterol, Sodium 1881mg sodium, Carbohydrate 75g carbohydrate (18g sugars, Fiber 0 fiber), Protein 32g protein.
SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD
A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!
Provided by Teresa Shoenleben-Ward
Categories Breakfast and Brunch Eggs
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
- Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.
Nutrition Facts : Calories 360 calories, Carbohydrate 17.7 g, Cholesterol 209.5 mg, Fat 26.7 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.5 g
BREAKFAST CORNBREAD CASSEROLE WITH HAM AND KALE
The combination of ham and kale is traditional for a reason: it's so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
- For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
- For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
- To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don't worry if the corn isn't completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.
CHILI CORNBREAD CASSEROLE
Chili cornbread casserole with savory chili, melty cheese, and sweet cornbread topping is easy to make and tastes amazing!
Provided by April Woods
Categories Main Course
Number Of Ingredients 8
Steps:
- In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
- Sprinkle the shredded cheese evenly over the chili mixture.
- Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
- Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.
Nutrition Facts : Calories 392 kcal, ServingSize 1 serving
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LEFTOVER CORNBREAD BREAKFAST CASSEROLE - FOXES LOVE …
From foxeslovelemons.com
4.3/5 (12)Total Time 55 minsCategory Breakfast & BrunchCalories 457 per serving
- Preheat oven to 350 degrees F. Remove sausage from casing, if necessary, and place in large nonstick skillet. Cook over medium-high heat 10 to 12 minutes or until cooked through, breaking up sausage with side of spoon as it cooks.
- Meanwhile, spray 9 x 13-inch baking dish with cooking spray. Place black beans, chiles, onions, garlic, cornbread, and cheese in large bowl. Add cooked sausage; gently toss until well combined. Transfer mixture to prepared baking dish.
- In medium bowl, whisk together eggs, milk, salt and pepper; pour egg mixture over sausage mixture in baking dish.
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LEFTOVER CHILI & CORNBREAD BREAKFAST CASSEROLE
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5/5 (6)Total Time 1 hr 10 minsCategory Breakfast or Brunch, Main DishCalories 272 per serving
- { "@type": "HowToSection", "name": "Fried Onions", "itemListElement": [ { "@type": "HowToStep", "text": "Heat 10" cast iron skillet (or cast iron pie dish) over medium heat for 2 minutes. Add one tablespoon of butter to the skillet and swirl to coat as the butter melts. The butter should sizzle, but not brown. Immediately place the onion slices in hot butter in the skillet in a single layer. You can crowd them a bit because they will shrink as the cook.", "name": "Heat 10" cast iron skillet (or cast iron pie dish) over medium heat for 2 minutes. Add one tablespoon of butter to the skillet and swirl to coat as the butter melts. The butter should sizzle, but not brown. Immediately place the onion slices in hot butter in the skillet in a single layer. You can crowd them a bit because they will shrink as the cook.", "url": "https://thegoodheartedwoman.com/leftover-cornbread-breakfast-casserole/#wprm-recipe-27028-step-0-0" }, { "@type": "HowToStep", "text": "Fry onions for about 2-3 minutes
- { "@type": "HowToSection", "name": "Assembling Casserole", "itemListElement": [ { "@type": "HowToStep", "text": "Melt 1 tablespoon butter in a 10" cast iron pie dish (or cast iron skillet). Swirl melted butter to coat bottom and sides.", "name": "Melt 1 tablespoon butter in a 10" cast iron pie dish (or cast iron skillet). Swirl melted butter to coat bottom and sides.", "url": "https://thegoodheartedwoman.com/leftover-cornbread-breakfast-casserole/#wprm-recipe-27028-step-1-0" }, { "@type": "HowToStep", "text": "Cornbread Layer #1 • Cubed Into the prepared cast iron pie dish, lay in 1 1/2 - 2 cups of sliced (or crumbled) leftover cornbread, so that the bottom of the dish is completely covered by about 1/2 inch of cornbread.", "name": "Cornbread Layer #1 • Cubed Into the prepared cast iron pie dish, lay in 1 1/2 - 2 cups of sliced (or crumbled) leftover cornbread, so that the bottom of the dish is completely covered by about 1/2 inch of cornbread.", "url": "https://thegoodheartedwoman.com
ULTIMATE CORNBREAD CASSEROLE W/ BACON FROM SCRATCH ...
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5/5 (19)Calories 427 per servingCategory Side Dish
- With oven rack in the center position, preheat oven to 350°F. Generously grease a 9- by 13-inch baking dish and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Add the corn, sour cream, and milk and stir to combine. Blend in the butter, black pepper, most of the bacon, most of the jalapeños, and 1 cup of the cheese until just combined.
- Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with the remaining bacon, jalapeños, and 1/2 cup cheese. Bake for 40 to 45 minutes or until the center is set and the top is golden brown.
MEXICAN SAUSAGE & CORNBREAD STRATA RECIPE - SNAPPY GOURMET
From snappygourmet.com
4.4/5 (11)Total Time 1 hr 30 minsCategory BreakfastCalories 487 per serving
- Heat oil in a large skillet over medium-high heat. Add sausage and onion to pan. Cook and break up sausage, about 5-7 minutes or until sausage is cooked through and onion is tender.
- Remove pan from heat and stir in corn, salsa, and cornbread until combined. Pour into prepared 13x9-inch baking dish.
- Whisk together eggs, milk, salt, garlic powder, and pepper in large mixing bowl until well combined. Pour over cornbread mixture. Lightly push down on mixture with a large spatula so that the bread soaks up the liquid. Refrigerate for several hours or overnight.
SKINNY CORNBREAD BREAKFAST CASSEROLE RECIPE BY NANCY ...
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5/5 (1)Total Time 1 hrCategory Quick And EasyCalories 171 per serving
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CORNBREAD CASSEROLE - THE COZY APRON
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Reviews 2Category SideCuisine AmericanTotal Time 1 hr 35 mins
- Into a large bowl, add the cubed cornbread and the fresh corn kernels; next, pour in the melted butter, and also add in the chives, salt, black pepper, onion powder, Italian seasoning and grated cheddar cheese; toss all ingredients to combine them well.
- In another bowl, whisk together the chicken stock, the half & half, the honey and the eggs, and pour this “custard” into the cornbread mixture; using your hands, combine all of these ingredients together until well incorporated (your cornbread will break up and the mixture will have a “pudding”-like consistency).
- Pour the mixture into your prepared baking/casserole dish, cover with foil, and bake for 45 minutes; then uncover, and bake for about 30 minutes longer, until set and puffy, and golden brown on top.
18 PERFECTLY CREATIVE LEFTOVER CORNBREAD RECIPES IN 2022
From lacademie.com
4.9/5 (9)Published 2021-08-24Category Recipes
- Roasted Chicken With Cornbread Stuffing. The roasted chicken with cornbread stuffing is nothing but a perfect idea to use up leftover cornbread. The marinated chicken is roasted and then shredded to get small pieces of chicken before being combined with leftover cornbread to form an irresistible flavor and then baked to get fabulous stuffing.
- Cornbread Crusted Chicken. Use leftover cornbread to coat chicken breasts and fry for about some minutes to get the flavorful dish with crispy edges and tender chicken inside.
- Leftover Cornbread Breakfast Casserole. Now, let’s light your day with breakfast by using leftover cornbread to make a casserole with savory sausage and diced green chilies.
- Cornbread-Stuffed Pork Loin. Cornbread-stuffed pork loin is considered one of the best leftover cornbread recipes I’ve ever known. The pork loin is stuffed with a flavored cornbread mixture and many other ingredients and roasted for about 30 minutes to get an excellent dish.
- Leftover Cornbread Taco Bake. Cornbread taco bake is actually a cornbread texture topped with well-marinated ground beef and a creamy filling. I’ve planned to use up my leftover cornbread to make this recipe for my meals tonight because this is really mouth-watering to me now.
- Fried Cornbread And Eggs. With your available eggs and leftover cornbread, let’s combine them with some seasonings to get the next wonderful breakfast.
- Cornbread Crab Cakes. The recipe with cornbread crab cakes is good to serve as a decent dessert with the origin in Maryland; however, making cornbread crab cakes was much more complicated and less appealing in the past.
- Cornbread Pizza. Cornbread pizza will satisfy your children’s interest thanks to its good flavor and light aroma. The plain dough pastry will be topped with well-marinated and comforting toppings.
- Classic Cornbread Dressing. Cooking cornbread dressing with leftover cornbread is a way to get an excellent recipe to serve with a side of herb roast turkey, garlic mashed potatoes, baked chicken, meatloaf, or gravy.
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Ratings 1Category Main CourseCuisine American, MexicanTotal Time 55 mins
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TOP 20 LEFTOVER CORNBREAD RECIPES YOU CAN EASILY RECREATE
From heythattastesgood.com
5/5 (5)Published 2021-09-12Category Leftover
- Cornbread Croutons. Croutons are little bread cubes that are seasoned with herbs and spices then baked to be more crispy. This is the easiest way to make use of your leftover cornbread because it doesn’t require a lot of ingredients or effort.
- Fried Cornbread And Eggs. Scrambled eggs can get boring sometimes, so why not make the most of your leftover cornbread and add some texture to the dish?
- Kale Salad With Cornbread Croutons. Bring some greens into your diet with this easy and simple kale salad recipe. Kale is an amazing source of nutrition, containing high levels of vitamins and minerals that are great for boosting your immune system.
- Chili With Cornbread Croutons. Everybody loves a good spicy bowl of chili for some warmth when winter comes around. You can now enjoy it even more with the occasional cornbread croutons.
- Cornbread Buttermilk Soup. Buttermilk is a fermented drink that is thicker than regular milk. It has a very distinctive rich and creamy taste with a slightly sour undertone.
- Cornbread Crab Cakes. Take your crab cake recipe to the next level by adding some cornbread crumbles into the ingredients. It adds a little extra sweetness and crunchiness to the moist and dense cakes, making them so much more exciting to enjoy.
- Cornbread Casserole. There’s no reason why you shouldn’t take full advantage of your leftover cornbread and turn it into a massive dish for the whole family.
- Cornbread Breakfast Casserole. Make your busy mornings a whole easier with this breakfast casserole recipe. You can put it together the night before then simply reheat the next morning.
- Cornbread Strata. Strata is a casserole variant, eaten mainly for brunch or breakfast. It has similar cooking methods to casserole but contains simpler ingredients, mainly cornbread, eggs, cheese, and optional added meat or vegetables.
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