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.
Here are a few of our favorite chili recipes to go with these croutons:
Vegetarian Four Bean Chipotle Chili
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
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
Cornbread Croutons
Ingredients
- All the cornbread you want to use
Instructions
- 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!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Sue/the view from great island says
Moist and chewy cornbread croutons? I'm all for that. The only reason I avoid cornbread is that it's so often dry, I'll have to try yours. I'm guessing that these would make a killer stuffing for turkey.
Marjie says
Good idea! I bet these were great!
Blond Duck says
These I would eat!
Monet says
I am a cornbread girl! (confession: I eat cornbread most every night!) These look so good. Thank you for sharing!
Jeannie Beagelton says
I am really disappointed. Your recipe clearly states “cornbread croutons”, BUT there is NO recipe for the cornbread. What’s with that! I have never been on your website before, but if this is your shortcut, unfortunately I will not return. I am looking for a really moist cornbread to make cornbread croutons. Anyone can throw something in the oven. Come on. Put more work into your website!!!
Mary Younkin says
Hi Jeannie, despite the fact that you were less than polite, I’ll go ahead and once again give you the link to the cornbread that we use to make these croutons. (If you’d read the post before commenting, you’d have seen the recipe link for the cornbread in the third sentence of this post.) https://barefeetinthekitchen.com/homesteader-cornbread-gluten-free-or-no/