Cornbread Croutons
After you toast these cornbread croutons, and they become golden brown and crisp, you can toss them into salads or enjoy them as toppings for soups, stews and chilis.
Servings: 10
Ingredients
- 5 cups 1-inch cornbread cubes
- 1/4 cup olive oil
- 1/4-1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F.
- On a sheet pan, toss the cornbread with half the olive oil. Spread into a single layer and drizzle with the remaining olive oil and season with salt. Toss corn bread again and remove any excess crumbs from the pan.
- Bake for 20-25 minutes, flipping over halfway through baking, until the bread is golden, crisp and toasted.
Video
Notes
Store leftovers in an airtight container up to 1 week.
You can freeze them up to 1 month. Warm frozen croutons on a sheet pan in a 350-degree F oven for 10 minutes.
Taste your cornbread to figure out how much salt to season the croutons with. If it already has salty flavor, then you can use less.
You can use corn muffins instead of cornbread. It may be easier to tear it into pieces rather than cutting into cubes.
Nutrition
Calories: 147kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 238mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 1mg