I hope everyone enjoyed their Thanksgiving — I certainly did. Like many, I probably ate too much and woke up the next morning still full, but that didn’t stop me from digging into the leftovers for breakfast.
If you have leftover cornbread from the holiday, here’s a delicious way to use it up. This recipe also adapts easily if you have leftover mashed potatoes — you can skip a few steps and assemble a quick casserole instead.
I’ll admit I sometimes make cornbread from a mix because it’s fast and tastes great warm from the oven. A boxed mix can save time on a busy day while still delivering fluffy, flavorful cornbread that’s full of corn — perfect for serving alongside holiday dishes.
You can bake cornbread in whatever shape you like: muffins, mini muffins, or loaves. Try a fun pan for novelty shapes if you want to make the presentation more playful.
If you prefer a homemade mix, there are many brands available. You can also customize your cornbread with add-ins like cheese, jalapeños, or herbs to complement the casserole.
Ingredients
- 6–7 small golden potatoes
- 1 tsp minced garlic
- 2 tbsp butter
- 1 cup shredded Mexican cheese blend
- 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, crumbled
Directions
- Preheat oven to 350°F (175°C).
- Rinse and scrub the potatoes, then cut into 1-inch pieces. Boil for about 25 minutes, until tender.
- Drain the potatoes and transfer them to a mixer. Add the garlic, butter, cheese, sour cream, buttermilk, flour, panko, salt, pepper, cayenne, and paprika. Mix until smooth and creamy.
- Pour the mixture into a casserole dish and sprinkle the crumbled cornbread muffins on top. Bake for 25 minutes, until heated through and the topping is slightly crisp. Serve hot.