This past weekend, I whipped up three pans of cornbread for a cookout.
Somehow, instead of tripling the recipe, I guess I only doubled it. This resulted in three very hard, thin pans of cornbread. I couldn’t serve this dry crummy mess to humans.
Luckily, I had enough ingredients on hand to re-do it correctly. The second time was a charm, with three pans of big thick moist cornbread.
But what to do with the failed batch? It was really inedible, but I couldn’t bear throwing it away. How wasteful. At the very least, I figured I could feed it to the birds and squirrels.
But wait. I did a quick google search for “hard stale cornbread recipes”… and eventually came up with a recipe for banana-caramel cornbread pudding. Score!
I made it tonight (omitting the bananas because I’m not a fan), and it is fabulous.
“Waste not, want not,” as my dear old mom used to say. It’s amazing what you can do with leftovers and outright blunders when you use a little ingenuity.
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