Cornbread Croutons

Gari McMellon

A savory topping for chili, soups, stews, and salads

These croutons are made from leftover cornbread and dried just enough to hold their shape while still softening slightly in hot broth. They’re simple, flexible, and a great way to turn extra cornbread into something you’ll actually use.

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Prep Time 10

Cook Time 12

Course Appetizer, Side Dish, Snack

Cuisine American

Ingredients

4-5 cups eftover cornbread, cut into ¾–1 inch cubes
3 tbsp melted fat, choose one:
butter
beef tallow
Extra virgin olive oil
avocado oil
1/2 tsp kosher salt

Optional Seasoning Ideas

Choose one or two seasonings below.Use ½–1 teaspoon of each seasoning you choose.

Savory & Herby

Smoky & Bold

smoked paprika
white or black pepper
cayenne, pinch only

Instructions

Preheat oven
Heat oven to 300°F.
Season the cornbread
Place cornbread cubes in a large bowl. Drizzle with melted fat and sprinkle with salt and any seasonings. Toss gently until evenly coated.
Arrange on pan
Spread cubes in a single layer on a parchment-lined baking sheet.
Bake
Bake for 10-12 minutes, stirring once halfway through, until lightly golden and dry on the outside but still slightly tender in the center.
Cool
Let cool completely. They will firm up slightly as they cool.

How to Use

Sprinkle over chiliTop bean soups or hearty stewsToss onto saladsAdd crunch to roasted vegetables

Keyword easy, homemade, leftover-friendly, savory

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