Leftover Cornbread Casserole | Easy & Delicious Way to Use Leftovers!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still providing flavor.

cooked sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is lower in fat, while ground beef is often less expensive.

Cut leftover cornbread into 1-inch cubes and let it dry out overnight.

Grate 1/2 cup of sharp cheddar cheese.

Cook 4 strips of smoked bacon until crispy, then chop into pieces.

Spray a 9x13 baking dish with non-stick cooking spray.

Add the cubed cornbread to the baking dish in a single layer, using about 3 1/2 cups of cornbread.

Add the chopped scallion and grated cheese on top of the cornbread.

In a separate bowl, crack 4 room temperature eggs and whisk them together.

Add 2 cups of whole milk to the eggs and whisk until combined.

Add the cooked bacon to the egg and milk mixture and stir to combine.

Pour the egg mixture over the cornbread, ensuring it is evenly distributed.

Press down lightly on the cornbread to help it absorb the custard mixture.

Let the mixture soak for 10 minutes to allow the cornbread to absorb the custard.

Preheat the oven to 425 degrees Fahrenheit.

After soaking, place the baking dish in the oven and bake for about 40 minutes.

Optionally, add 1 teaspoon of dried thyme to the mixture before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens