Cornbread Croutons Recipe
Cornbread Croutons are the perfect addition to any fall salad. Grab my amazing Cornbread recipe and save the leftovers for these amazing croutons.
Servings: 4 cups
Ingredients
- 5 cups cubed corn bread see note
- 3 tablespoons extra virgin olive oil
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all of the ingredients and toss to combine.5 cups cubed corn bread, 3 tablespoons extra virgin olive oil, 1/2 tsp kosher salt
- Pour the coated pieces of cornbread onto the prepared baking sheet. Bake for 20 to 25 minutes, tossing them once during baking and rotating the sheet once. (Keep a close eye on them starting at 20 minutes.) Bake until golden brown. The croutons may seem soft still, but as they cool they will crisp up.
- Store in an airtight container for up to one week.
Video
Notes
Cutting up: Cut your cornbread into 1-inch cubes so they are bite-sized.
Drying out: If the cornbread recipe you made is very moist you will need to dry the cornbread out overnight before you toss these with the other ingredients.
Gluten Allergen: Please note that most cornbread recipes call for flour. There fore, these are not inherently gluten-free. You would need to make the cornbread with a gluten-free flour first.