I made the Z Tejas Cornbread recipe to go with some chili I made (made from scratch with leftover sauce from a biria recipe). Tasted great! Only problem is it makes a ton (I should have reduced the recipe size)! Is there anything I can do with all this Cornbread. We can only eat so much of it. I considered freezing some of the batter but ultimately just baked another skillet of it.

Dressing/stuffing or cornbread pudding are the first things that come to mind. Could also make them into some bomb ass croutons.

https://www.food.com/recipe/tamale-and-jalape-o-cornbread-dressing-261266

This looks like an interesting way to use some of your cornbread.

It makes a good panzanella if you can get some good tomatoes.

Slice it, warm it and butter and syrup for breakfast!

mix it with cold milk Cornbread ice cream

What about instead of rice or potato salad with your gumbo, you just plopped a piece of cornbread in the bowl? Been thinking of that lately.

beagle2009 said:

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Dressing/stuffing or cornbread pudding are the first things that come to mind. Could also make them into some bomb ass croutons.

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This. My wife makes cornbread dressing with chorizo, best use of cornbread I've had.

Cut a piece in half and smother it in black eyed peas. Like the poster above said, crumble it up in a glass and then fill with either milk or butter milk. It's larrapin good with butter milk

superunknown said:

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What about instead of rice or potato salad with your gumbo, you just plopped a piece of cornbread in the bowl? Been thinking of that lately.

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That is about the only way I eat jumbalaya, etouffee, or red beans and rice.

Wouldn't be something I'd do with gumbo though.

And why cut the rice, you trying to cut carbs for no good reason?

I like cornbread more than I like rice. I also am cutting back on "white" carbs in general (cornbread isn't 'healthy' by any stretch, I know) and it occurred to me that I might like the texture too.

Made some Saturday. Used the buttermilk left over from making homemade butter. Added bacon bits, bottled diced jalapenos and some whole kernel corn. Good stuff

https://www.texasmonthly.com/food/texas-cornbread-pudding/