I am no stranger to cornbread! The family restaurant served corn sticks, by the mass dozens, all my life and still does. The smell of baking cornbread brings me back…..I can see Mr. and Mrs. Doescher, the bakers, pouring the rich batter into the antique cast iron baking molds.
I remember sipping great coffee, waiting by the baking ovens for the first batch to come out! Customers stopping in to make a reservation for that evening were always treated to a corn stick or two as were the produce delivery people! When there were leftovers at the end of the night, cornbread was repurposed into stuffing for both broiled lobsters and stuffed shrimp. As kids, when we found salamanders and crayfish in the stream outback, cornbread was their main staple…whether they liked it or not….
Now I make my own cornbread for spicy vegetarian chili dishes but tend to have extra. Here’s an easy pancake recipe to use up some of that leftover bread! Serves 2.
2 cups crumbled cornbread
1/2 cup milk
1 farm fresh egg
1/8 cup orange juice
1/4 teaspoon orange zest
In a medium bowl, mix cornbread and salt. In a separate bowl, beat egg and milk, add orange juice, vanilla and zest. Add the wet to the dry and mix enough to moisten the cornbread mix. Drop about a 1/4 cup batter for smaller pancakes into a greased hot skillet and cook about two minutes on the first side checking for a nice golden color on the bottom side. Cook until second side is lightly brown. Serve with syrup of choice. We used local maple syrup #upstateny