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Cornbread Croutons

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Cornbread Croutons
  • Prep Time 5 min
  • Total Time 15 min
  • Servings 1
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  • Print
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Cornbread Croutons

Delicious, buttery croutons made with leftover cornbread.

Ingredients

1
batch day-old cornbread (homemade or from a box mix)
Salt and pepper to taste
3
tablespoons olive oil

Directions

  • 1 Preheat oven to 400°F.
  • 2 Cut leftover or day-old cornbread into cubes, any size. Place cubes on a rimmed baking sheet.
  • 3 Sprinkle a few dashes of salt and pepper to taste on croutons. Drizzle with olive oil and toss lightly to coat.
  • 4 Toast in oven until edges are a deep brown, about 10-15 minutes, flipping once during baking. Remove from oven and sprinkle on your favorite foods.
See Step By Step

Step By Step  

Cornbread Croutons

As prepared by Girl Versus Dough,

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:

Cornbread Croutons on baking pan before cooking

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.

Putting salt on Cornbread Croutons

Sprinkle the cubes with a few twists of salt and pepper, to taste.

Drizzling Cornbread Croutons with olive oil

Cornbread Croutons

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.

Finished Cornbread Croutons

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.

Cornbread Croutons with Progresso soup

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 Recipes





Stephanie (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!
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Nutrition Information 
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