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I try to never throw food away, but I am so bad about making too much when I cook. And we always seem to have that one person who refuses to eat or even look at leftovers. I find creative ways to make the ingredients "new" again.

I'll begin with a couple of recipes for using up leftover cornbread.

Honey Cornbread Stuffing

This is made from leftovers of Mini Honey Cornbread Loaves, with a few added ingredients.

Meet the players

3 leftover cornbread loaves

1 ear of cooked corn on the cob

1/4 C chopped onions

1/4 C chopped celery

1/4 C golden raisins (optional)

1/4 C chicken stock

pinch of salt

2 Tbs butter or margarine

1 medium buttered baking dish, or two small individual size as I have used.

The ingredients are approximate, if you like your stuffing drier use less chicken stock. More if you like it less dry. The celery I have used is from a freezing test. (you can see it is still defrosting) It did work out just fine using it in the baking. It was not crisp when it thawed, it turned out soft.

Preheat oven to 350 degrees.

First crumble up your cornbread into a medium to large bowl. I wound up with about 2 1/2 to 3 cups .

Then use a knife to cut the corn off the cob. Be careful not to cut too deep, you don't want the hard layer beneath the kernels. (you can use canned corned, well drained. I truly prefer the taste of fresh corn on the cob)

Get the onions and celery cooking in the butter,

medium heat and cook them till just tender.

Add the raisins, corn and the salt to the cornbread.

Mix it up well, but try not to break the mixture into all crumbs.

Now add the onions and celery to it and mix them up. Start adding chicken stock a little at a time until it's how you want it. Drier or wetter, it's up to you.

Transfer to the buttered baking dishes and put them in the oven. I had to cook them for about 20 minutes, you will want to check them after 20 minutes to be sure they aren't getting too browned on top.

And we're done! This went great with our fried chicken wings and Lyonnaise potatoes.

Another creative way to use up cornbread is in Meatloaf. We used our 2nd dish of stuffing in a meatloaf and it tasted wonderful. You might leave the raisins out if you are going to do this, it adds a bit of sweetness. But we enjoyed it as is. Add the crumbled cornbread to the meatloaf mixture just like you would use oats or bread crumbs. It's delicious!