Cornbread Croutons

Next time you make cornbread, make a double batch!  You’ll want leftovers for cornbread croutons!

Cornbread croutons are good on all sorts of salads.  They are particularly wonderful on Caesar salads and southwestern-type salads, like our Loaded TexMex Salad.  Put them on chili, tomato soups, bean soups, vegetable soups–or whatever sounds good to you. 

Print Recipe

Cornbread Croutons

Ingredients

• 4 cups cubed leftover cornbread--½"-1" cubes
• olive oil, salt and pepper

Instructions

• Preheat oven to 375°.
• Put the cornbread cubes on a sheet pan. Drizzle with olive oil and season with salt an pepper. Spread the cubes out in a single layer with some space between them.
• Bake until the croutons are crisp and golden brown, 20-25 minutes depending on how large your croutons are. Cool completely on the pan. When completely cool you may store the croutons in an airtight container.