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!