Anyone who has ever worked in a kitchen can tell you one of the hardest parts of the job is food ordering. It’s a tricky balance between way too much and just not enough.
Some things with kids are easy. For instance, you can never have enough:
- Brown Rice
- Farmers Market Bread
- Rold Gold Pretzels
- And depending on the day Pita Bread, Granola, Rice Noodles, ‘Sauce’, and Popcorn.
Other times, you end up running to the store for more of the most obscure items [rice paper wraps, chia seed pudding [!], kimchi…]. So while I try my hardest to find my shopping list sweet spot, I inevitably end up doing a pre-weekend purge every Thursday and Friday.
The campers didn’t love the cornbread muffins the day we made them [although they did LOVE the homemade butter that accompanied them], but they definitely enjoyed the sweeter twist on their savory leftovers.
Warm baked nectarines paired with sweet custard and a crunchy top cornbread layer.
As one camper pointed out ‘This is a delicious sometimes food.’
Need I say more?
Leftover Cornbread Pudding [Gluten Free, Dairy Free]
3 c. leftover cornbread [your favorite recipe]
2.5 c. soymilk
½ c. sugar
½ t. vanilla
½ t. cinnamon
2 c. nectarines, diced
Preheat the oven to 350.
Start by preparing the cornbread. Break the bread into large chunks [think crouton size], and lay on a baking sheet. Lightly toast in the oven until dry and crispy but not browned. Set aside.
Whisk together the eggs, soymilk, sugar, vanilla, and cinnamon. Add the toasted cornbread into the mixture, press down with the back of a spoon, and allow to soak for 15 minutes.
Meanwhile, slice the nectarines into bite size pieces. Drop a few nectarines into the bottom of each muffin tin. Sprinkle with a pinch of brown sugar.
Fill each muffin tin 2/3 full with the bread mixture.
Bake for 35 minutes, or until the mixture is set. It should look shiney but not liquidy.