Did everyone have a wonderful turkey day? I hope so! As always, I’m pretty sure I overdid it and bit off more than I can chew… literally! I woke up this morning still full. That didn’t stop me from eating leftovers for breakfast, though.
Just in case you still have some cornbread leftover from last night, here’s a great way to use it up! Another bonus: you could also make an easier version of this with leftover mashed potatoes if you have some of that leftover as well.
I’m totally guilty for making cornbread from a box, but it tastes homemade! Seriously. It’s easy to make and saves time when you’re trying to figure out how to make the rest of the dinner (story of my life). It definitely tastes better than if you were to buy it from the store because you can enjoy them warm from the oven. They’re fluffy, full of flavor, and have plenty of corn.
You can shape them into however you want: muffins, mini muffins, or loaves. Get creative and use a fun pan for animal shaped cornbread!
You can find where to buy Fleischmann’s Simply Homemade Cornbread mix here. There’s also plenty of recipes to spice up your normal cornbread recipe.
Ingredients
- 6-7 small golden potatoes
- 1 tsp minced garlic
- 2 tbsp butter
- 1 cup Mexican shredded cheese mix
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/2 cup all purpose flour
- 1/4 cup panko bread crumbs
- 1 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 2 cornbread muffins, crumbed
Directions
- Preheat oven to 350 degrees.
- After rinsing and scrubbing the potatoes, cut them into 1 inch pieces and boil for 25 minutes.
- Drain and then place into your mixer. Add the rest of the ingredients except for the cornbread and mix well until creamy.
- Pour into casserole dish(es) and top with the crumbled cornbread muffins. Bake for 25 minutes. Serve hot!
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