Cornbread Croutons

Cornbread Croutons: A Simple Way to Use Leftover Cornbread

Cornbread has a habit of showing up big and generous, especially when you’re making chili, soup, or stew. And while a warm slice is great on day one, leftover cornbread often gets overlooked after that.

That’s where cornbread croutons come in.

Turning extra cornbread into croutons is an easy way to give it a second life, and it doesn’t require a new recipe or a special plan. Just cube it, lightly season it, and dry it out enough to become a hearty topping that holds up to hot bowls of chili, soups, and stews.

This is also a great option if you like to plan ahead. Making cornbread a day or two before a special pot of chili means you’re not rushing everything at once. The cornbread gets a little drier, which actually makes better croutons, and you end up with a topping that adds texture and flavor instead of another slice of bread on the side.

Cornbread croutons are sturdy without being hard. They soften slightly in broth, soak up flavor, and add that familiar cornbread taste right where you want it, on top of the bowl.

And if you take the drying a step further, these same croutons can be used to make a simple stovetop cornbread stuffing. It’s an easy, no-box option that works well for everyday meals and casual gatherings.

You’ll find that recipe linked here.