Perhaps an even more unexpected nostalgic twist on this savory treat is to enjoy it in a cup of milk. Crumbled cornbread in a glass of milk, sometimes called 'Crumble In,' is a Southern classic.

But what if you want to make cornbread in a hurry and you don't have any milk on hand? Or maybe you have a family member or guest who is lactose intolerant. Luckily, you have plenty of options ...

In a medium mixing bowl, whisk together 2 eggs, cream, milk, salt, and black pepper. Set aside. In a large mixing bowl, combine the cornbread, Ro-Tel, ham, and cheddar. Stir gently to combine.

The answer depends on what kind of cornbread you’re using and which milk you prefer. Classic Southern cornbread is a little bit crumbly with just a hint of sweetness. When it meets buttermilk ...

Your compiler recalls eating breakfast out with his wife and sons one Saturday close to twenty years ago, when the boys were teens still embarrassed by ...

Season with salt and pepper. In a blender, pulse corn and milk together until combined. (It’s OK if it’s not completely smooth.) Pour liquid mixture into bowl with dry ingredients. Fold in ...

In a large bowl, whisk eggs, milk, 5 tablespoons oil and melted butter ... Purée until smooth. Serve soup with cornbread and molasses butter. Garnish bowls with sour cream and extra cilantro.

Cornbread with cream cheese is a marriage made in heaven — definitely a good choice for a special brunch. As French toast, it will elevate a weekend breakfast. Soaked in milk and egg ...