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Turn leftover cornbread into croutons for Prairie Panzanella (page 147) or other salads. Cut the cornbread into ¾-inch cubes, spread on a baking sheet, and toast in a 350 degree F oven until the ...
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Crumble the bread in a large bowl and add water to cover. Let soak for 15 minutes. Squeeze the bread with your hands and discard the soaking water.
1. Heat the oven to 375°F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
1. Cook the beef and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
Here are eight great recipe to try when you've got way too much cornbread. Don't let your money go to waste. Try These 8 Easy Recipes To Use Up Your Leftover Cornbread
Panzanella (Italian: [pantsaˈnɛlla]) or panmolle (Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers , sometimes basil and is dressed with olive oil and vinegar .