Cornbread Croutons Recipe

Baked cornbread croutons in a white bowl.

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Cornbread Croutons Recipe

Cornbread Croutons are crunchy homemade croutons made from cornbread cubes tossed with olive oil and garlic salt, then baked until crisp.

Servings:

Author: Kristyn Merkley

Ingredients

1 (15-ounce) box Famous Dave’s Cornbread Mix
⅓ cup milk
⅓ cup water
1 egg
2 - 3 tablespoons light tasting olive oil
Garlic salt, to taste

Instructions

Preheat oven to 400°F. Lightly grease an 8x8 baking pan and set aside.
In a medium bowl, add milk, water and egg and mix to combine. Add cornbread mix and mix with a fork until moistened. Do not over-mix.
Pour into the prepared baking dish and bake for 23-36 minutes
Let cornbread cool and cut into ¾” x ¾” cubes.
Preheat oven to 350 degrees.
Add cornbread cubes into a large bowl and lightly toss with olive oil and garlic salt. Pour onto a parchment paper lined baking sheet.**
Bake for 15 minutes, then toss cubes and bake for an additional 10-15 minutes. They should be mostly hard to the touch and will continue to harden once removed from oven.
Let cool and then store or add to your favorite salad.
**If time allows, place on a parchment paper lined baking sheet and let sit overnight, uncovered, to become more stale. If you do not have time for this, you will just need to bake the cubes 5 minutes longer.

Notes

Recipe Tips.

If time allows, cube the cornbread and let it sit out overnight to dry out, it crisps faster in the oven.
No time to stale overnight? Just bake the cubes about 5 minutes longer.
Let cornbread cool completely before cutting, warm cornbread can crumble.
Cut cubes evenly so they bake at the same rate.
Start with 2 tablespoons oil, add more only if cubes look dry.

Store. Keep fully cooled croutons in an airtight container at room temperature for up to 1 week. If they soften, bake at 300°F for 5 minutes to crisp again.

Freeze. Freeze in a freezer bag for up to 2 months. Thaw at room temperature and crisp in the oven if needed.

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