Leftovers and Cornbread Dessert

H.E.Butt Foundation Camp, Leakey, Texas, Echo Valley

I love Sundays.  It usually means the fridge gets cleaned out.  Combining ingredients, adding a few new ingredients creating a one bowl meal is my kinda good.
In this post I combine veggie pasta with homemade tomato sauce and ground beef we made for my grand baby with my okra and tomato combo.  Simply adding fresh dried herbs, more hamburger and leftover steak, a few more tomatoes and a little lemon juice for steam I created a yummy Goulash.
Yes that is right I just called it Goulash. 

I started with sautéing the hamburger we needed to use up and added the leftover steak pieces.

Once browned I took the bowls of leftover pasta and okra mix and put them into skillet. Notice the cornbread cut into squares.

Then I lowered the heat, added lemon juice and more fresh tomatoes.

Notice the Love, God Photo

I covered and let it simmer.  At the very end I added some dried herbs, let steam, then stirred them in.

See the cornbread sautéing in the butta! O my.

Your table too can be real simple, accessible, and easy to clean up.  Here using jars for big glasses of sun tea for the thirsty man, more in an aluminum pitcher and pickle jar standing by.  I used my Beyond Her dish towels as my napkins, oversized, soft and good coverage in the lap.  

This is when things got seriously serious......
My daughter and husband and my grand baby came to visit.  My SIL said, "Madre you need to sell your cornbread on a stick". And I chimed in with, "and deep fry it right"?  Then I spoke to my nephew today, who is a big advertising guy, who said I should try and do a corn dog with my batter.....
So with all this cornbread creativity twirling in my mind I thought I would try this.

There is nothing really healthy about this recipe.......incredibly savory and rich.  

I took my leftover cornbread cold from the fridge, browned 2 Tbsp of butta, and heated up my cold cornbread.  My cornbread recipe is here....
I flipped it all around and soaked all sides and edges 2-5 mins tops on med/high head
Then I turned off the heat and just let it sit there.....til the rest of the meal was ready and until William came home for lunch....ie about 20 minutes.
Then I topped it with Blue Bell Homemade Vanilla. Then I had the audacity to mention you could even drizzle carmel over it or lemon juice on the ice cream like they do in Mexico.
Never in a million years would I think cornbread and ice cream would match, but
OH DO THEY EVER! 
Thank you for coming over for a read.  Hoping to hit the road with some of my recipes whenever I get an Airstream outfitted with pro kitchen, and a Big Green Egg.