Last year was the first year in a long time where I didn’t make Thanksgiving dinner, or at least have a big part in making it. Due to some medical issues, we ordered our dinner from a local gourmet grocery store. It was easy and actually super delicious.

But this year, I’m feeling better and I’m ready to cook! For sure, we will be having a turkey with maple bourbon glaze and homemade gravy.

And of course we have to have a nice Thanksgiving salad. And probably pumpkin creme brulee for dessert. And then it wouldn’t be Thanksgiving without my husband’s grandma’s old fashioned dressing.

But I love stuffing (I usually call it stuffing even when I don’t stuff it into the bird) so much, that a lot of years, I’ll make two different kinds.

Usually, the second variety involves cornbread and something spicy, and this cornbread chorizo stuffing recipe fits the bill on both fronts.

With a nice balance of sweet and heat, it’s a really unique Thanksgiving side dish that will have people coming back for a second scoop.

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As a family of three, we almost always have leftovers.

Leftover dinner, leftover baked goods, leftover ingredients. Since almost all recipes everywhere (including a lot of recipes on this blog, even) are written for four to eight servings, we always have an extra helping for that fourth person that isn’t at our table.

And honestly, we love it. We love being a family of three, happily eating our leftovers. It makes lunch the next day (at least for one of us) an autopilot meal, like microwaving the last slice of vegetarian quiche. Sometimes it means we can have mashed potato cakes with our weekend brunch.

With some meals, like a breakfast charcuterie board or cottage cheese breakfast bowls, it’s super easy to just adapt the quantities to what we need.

But with things like baked goods, it gets a little trickier. A batch of cornbread meant for two people won’t quite be enough for the three of us, but with a bigger recipe, we’re left with extra. Or sometimes we have extra after making chorizo stuffing.

Leftover cornbread, just on it’s own, is not my favorite. So today, I’m sharing the leftover cornbread breakfast casserole I’ve created to repurpose it into something new and delicious.

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This Cornbread Salad is sure to stand out at a potluck!

If you’re heading to a potluck but you’re sure all the old standbys – potato salad, pasta salad, fruit salad, etc. – will already be represented in abundance, this Layered Cornbread Salad is your new back-pocket recipe.

Like the classic choices, it can still be made in advance and served cold, which is what everybody wants for a party or potluck.

But with the layers of colors and flavors, it’s certain to stand out on the buffet table for all the right reasons.

This recipe is made with fresh, easy-to-find ingredients, and no packaged ranch dressing mix. The bright flavors of chorizo, lime and veggies will have everybody at the party wanting a second scoop!

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