When we have fresh cornbread in this house it is usually devoured! Occasionally, however, there is a little left over. This recipe is quick to throw together, and turns day old cornbread into a fantastic breakfast, or brunch. Who am I kidding, we would totally eat this for dinner, too! I bake it in the same cast iron skillet I brown the sausage in. Less dishes to wash! (This is sounding better and better, isn't it?!) Preheat oven you 350 F 2 cups Colonial Milling Cornbread roughly crumbled…
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