sunshine I would totally use it up over a couple of days in the fridge - chilli with jacket spuds or rice, spaghetti , shepherds pie...
The cornbread recipe for the pp who wanted it; a Sophie Grigson from the Evening Standard at least 27 years ago!
3oz cornmeal
10fl oz water
8oz smoked streaky bacon (I used 2 slices of smoked back as that was all I had)
2 butter
2 cloves garlic, crushed
10fl oz milk (I missed this out!)
4 eggs, separated
2 tblsps chives chopped
7oz cheddar, diced/grated (I used what I had, which was about half of this)
put the cornmeal in a pan with the water, bring to the boil and stir. Simmer until good and thick.
Cook the bacon in it's own fat till crispy; drain.
When the cornmeal is thickened, take off the heat and stir in the butter, garlic and bacon, followed by the milk, eggs yolks, chives, cheese and seasoning.
Whisk the egg whites to stiff peaks, and fold into the cornmeal.
Grease a 3pint ovenproof dish and pour in the mixture.
Bake at 170C for about 50 minutes, until risen, set and brown.
She suggests a 12inch Gratin dish 'which gives a depth of about 1inch' but I used a 12 inch square pyrex dish. I forgot the 10fl oz milk, and got a depth of 1 inch or so, so I imagine if I'd used the milk as well i would have had to use a bigger dish.
It can be served hot with veg/salad, or cold cut into squares as a snack. It is pretty delicious!
Beetroot - I would roast or boil and grate or chop and mix with horseradish & mayo to top jacket potatoes or even rye bread.