Crispy, buttery Cornbread Croutons bring soups and salads to the next level! They are also a great way to use leftover cornbread.
You only need a few croutons on top of a soup or salad to bring it from delicious to outstanding! And if you want to enjoy more than a few, go for it. You can also serve them as an appetizer on a charcuterie board, and they are perfect for dipping in smoked gouda fondue.
Tonia’s Notes
We love cornbread but never finish the entire pan unless we have friends over. I was wondering what to make with the leftovers and decided to try making croutons.
Since I made soup for dinner, we put them on top, and they were so good! If you don’t have leftover cornbread, you can bake fresh cornbread cubes for 3-4 minutes before drizzling them with butter.
How To Make
Prepare
Spread the cubed cornbread on a rimmed baking sheet, drizzle with melted butter, and sprinkle with salt. Set gently to coat the bread evenly with the melted butter.
Toast
Bake the cornbread croutons for 15-18 minutes, stirring every 5 minutes, until toasted.
Storage Tips
- Make Ahead: Make the cornbread ahead of time, and then make the croutons before you plan to serve them.
- Room Temp: Store in an airtight container at room temperature for 2-3 days.
- Freezer: Store them in the freezer for up to three months.
- Re-Crisping: Cornbread croutons soften during storage, but you can re-crisp them in the oven, a skillet, or an air fryer.
Ways To Use
Cornbread Croutons
Ingredients
- 4 cups cubed cornbread see note 1
- 4 tablespoon butter melted
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350˚F. Place the cubed cornbread on a rimmed baking sheet, drizzle with melted butter, and sprinkle with salt. Gently stir to coat. Spread them out in an even layer.
- Bake for 15-18 minutes, gently turning the croutons every 5 minutes.
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