Nothing hits the spot on these chilly fall evenings than a bowl of nice, warm soup or chili.
Unless, of course, it’s a bowl of soup or chili topped with yummy Cornbread Croutons
To me, croutons really add extra flavor and texture to a meal, whether it’s a soup, salad or stew. I love making my own croutons at home with day-old bread and tossing them (while they’re still warm) over my meal. The combination of a crunchy exterior with a chewy interior can’t be beat. And there is no better way to use leftover cornbread than as croutons to top off your next dinner.
It’s insanely simple to make cornbread croutons at home. Seriously, you will be amazed at how easy it is. Ready? Here we go:
Take some day-old or leftover cornbread, made from a mix or from scratch (I used homemade jalapeno-cheddar cornbread) and slice it into cubes. I like really chunky cubes for my croutons, but you can make them whatever size you like.
Place the cubes on a rimmed baking sheet.
Sprinkle the cubes with a few twists of salt and pepper, to taste.
Then, drizzle with a few tablespoons of olive oil. Lightly toss the cubes to coat, being careful not to break up the cubes too much.
Place the cubes in a 400 degree oven for about 10 to 15 minutes, until they get crusty and turn into croutons. Be sure to toss them halfway through baking so all sides get nicely browned.
Then, remove from oven and sprinkle on your favorite salad or soup – Progresso’s Frijoles Negros y Jalapenos soup complements the croutons really well. Bonus: You can store the croutons at room temperature for up to one day.
And that’s it! The next time you need something to hit the spot on a chilly fall day, try these croutons. They’ll give your meal extra flavor, and keep you extra warm.
More Crouton RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon