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.
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.
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