Cornbread Croutons


Delicious, buttery croutons made with leftover cornbread, perfect on salad, chili, or soup.

Dovetailing tip: Use your leftover cornbread muffins to make Cornbread Croutons and top the Mixed Green Salad with these crunchy, flavorful croutons.

Yield: 1/4 cup serving size
Prep Time:
Cook Time:
Total Time:

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.

Source: tablespoon.com



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