Sweetly crisp and slightly chewy croutons made from some of the best cornbread I’ve ever had. I imagine these croutons would work with almost any leftover cornbread. However, the Homesteader Cornbread is truly the most moist cornbread imaginable. As a result, the croutons remain chewy instead of simply drying out in the oven.
Such a simple idea and yet it added a great element to our meal. The kids went crazy over the croutons on their chili and I really liked the additional texture and sweetness with the beans. I am certain I’ll be making croutons again, the next time I make cornbread.
Spicy Three Bean Chili with Beef and Bratwurst
Simple Enchilada Soup with Chicken or Turkey
Southwestern Three Bean Soup
Creamy White Chicken Chili
Spicy Five Bean Chili with Steak and Sausage
- All the cornbread you want to use
- Preheat the oven to 350 degrees. Slice the cornbread into small pieces; I tried to get mine about 3/4" in size. Spread across a baking sheet in a single layer and then toast in the oven until the pieces are lightly browned and crisp on the edges. This took almost half an hour for me. I checked after 15 minutes, expecting it to be finished and the bread was still soft. Check every 5 minutes or so after that, to make sure the bread isn't burning or drying out too much.
- Let the croutons cool completely before storing in an airtight container until ready to use. Enjoy!