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Cornbread Croutons

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Cornbread Croutons
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6
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These cornbread croutons make a delicious pairing for Progresso™ chili; they are also delicious on their own as an on-the-go snack!

Ingredients

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3
cup milk
2
tablespoons butter, melted
1
egg
Progresso™ Southwest Style white chicken chili with beans, as desired

Directions

  • 1 Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
  • 2 Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
  • 3 Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.
Tips  

Have some extra cornbread croutons? Simply store in a resealable bag. If you'd like to add more crunch to your leftover croutons, simply toast in a 400°F oven for a few minutes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
3g
14%
,
Trans Fat
0g
)
Cholesterol
40mg
14%
Sodium
260mg
11%
Potassium
55mg
2%
Total Carbohydrate
25g
8%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
3g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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