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Waste not...the cornbread

I just love this "waste not..." recipe (that's why I'm so excited to share it). This is a yummy meatball combining Italian sausage with leftover cornbread. I baked these on a wire rack in the oven to keep the meatballs from sitting in their own grease, but it also helps the heat to circulate beneath the meatballs for even baking. The cornbread lends the perfect texture to each little bite as they bake and brown in the oven. Oh my gosh! Can you tell I love these things? Betcha can't eat just one!

Waste not...the cornbread


1 lb. bulk Italian sausage (I used mild)

2 c. leftover cornbread, crumbled

1 egg, beaten

1 tsp. dried minced onion

1 tsp. garlic powder

½ tsp. dried oregano

½ tsp. red pepper flakes

1 c. sharp cheddar cheese, grated

Just a dash of salt and pepper


Preheat oven to 400⁰F. Cover a large baking pan with aluminum foil. Place wire rack on baking pan.

Combine all ingredients into large bowl. Use your hand to mix well making sure to evenly distribute all ingredients.

Use a large 1 tablespoon scoop to portion out dough and form into balls. Place each meatball onto wire rack. Place in preheated oven and bake at 400⁰F for 20 to 23 minutes or until nicely browned and cooked all the way through.

Remove from oven and let cool slightly. Serve as appetizer with marinara on the side, if desired.

Click HERE for printable recipe.

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