Thursday, October 11, 2012

Cornbread Croutons

Cornbread Croutons recipe by Barefeet In The Kitchen


Sweetly crisp and slightly chewy croutons made from some of the best cornbread I've ever had. I imagine these croutons would work with almost any leftover cornbread. However, the Homesteader Cornbread is truly the most moist cornbread imaginable. As a result, the croutons remain chewy instead of simply drying out in the oven.

Such a simple idea and yet it added a great element to our meal. The kids went crazy over the croutons on their chili and I really liked the additional texture and sweetness with the beans. I am certain I'll be making croutons again, the next time I make cornbread.

Here are a few of our favorite chili recipes to go with these croutons:

Cornbread Croutons
(printable recipe)

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!

Cornbread Croutons recipe by Barefeet In The Kitchen




ONE YEAR AGO TODAY: Vegetable Pulao

4 comments:

  1. Moist and chewy cornbread croutons? I'm all for that. The only reason I avoid cornbread is that it's so often dry, I'll have to try yours. I'm guessing that these would make a killer stuffing for turkey.

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  2. Good idea! I bet these were great!

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  3. I am a cornbread girl! (confession: I eat cornbread most every night!) These look so good. Thank you for sharing!

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