Cornbread Croutons Recipe

September 19, 2016
cornbread croutons recipe

Cornbread Croutons Recipe

My cornbread recipe makes a very large skillet; great for a crowd but too much for your average family dinner.  Since cornbread is really best when served fresh and hot from the oven, this crouton recipe is a great way to use up the leftovers.  I’ve also divided the batter in two, and used one half for a smaller skillet of cornbread and the other half (adding blueberries and lemon zest) to make muffins.

Cornbread Croutons Recipe
  • 2 cups leftover cornbread, cubed
  • ¼ cup olive oil
  • generous dusting of sea salt
  • generous dusting of freshly-ground black pepper
  • 1 tsp chopped fresh herbs (rosemary and/or thyme)
  • 2 tbsp freshly-grated parmesan cheese
  1. spread cornbread cubes on a parchment-lined cookie sheet
  2. drizzle with olive oil
  3. sprinkle salt, pepper, herbs and cheese
  4. gently toss with your hands to coat the cornbread with deliciousness
  5. bake in a preheated 300 degree oven for 40 minutes, or until golden brown, tossing every 10 minutes or so
  6. let cool (as if!) and add to your favourite salad

While your croutons are baking, listen to this blues playlist from Cyndi Lauper and read my rant “Feminism, Belfies and Job Applications”

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