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

 

Save Print

Ingredients

• 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

Instructions

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

3.5.3208