Cornbread Croutons

5 from 2 votes

Course: Appetizer

Cuisine: American

Cook Time: 20

Optional Cornbread Prep and Baking Time: 1

Total Time: 1 20

Servings: Servings

Calories: 225kcal

Author: Ai Willis

Crispy, crunchy, sweet, and buttery, Cornbread Croutons, elevate the classic salad and soup staple to new heights. Make this recipe with my homemade cornbread recipe (included below), or use up leftover cornbread to make these croutons. Optional dairy-free and gluten-free variations!

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Ingredients

Cornbread

1 cup all-purpose flour
1¼ cups cornmeal
¾ teaspoon fine salt
¼ teaspoon baking soda
2 teaspoons baking powder
½ cup oil
¼ cup granulated sugar
2 large eggs
1 egg yolk
1 cup buttermilk
¾ cup corn kernels fresh or frozen

Cornbread croutons

4 cups cornbread cut into 1 inch (2.5cm) cubes day old works best
3 tablespoons olive oil
¼ teaspoon fine salt

Instructions

Cornbread

Preheat the oven to 400°F (200°C). Grease an 8 x 8-inch square pan with oil and set aside.
In a bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
Add the buttermilk and corn kernels to a blender and purée until smooth. Pour the mixture into a large mixing bowl with the sugar, oil, eggs, and egg yolk. Stir until combined.
Add the cornmeal mixture into the wet ingredients and whisk or stir until smooth.
Pour the cornbread mixture into the prepared pan and smooth the top. Bake IT for 40-45 min, or until a toothpick inserted in the center comes out clean, with only a few crumbs. Cool the pan of bread completely on a wire rack before cutting.

Cornbread Croutons

Preheat the oven to 375°F (190°C).
Add the cubed cornbread to a large bowl. Drizzle half of the olive oil and sprinkle half of the salt onto the cornbread and gently toss. Repeat with the remaining oil and salt and gently toss again.
Spread the coated cornbread cubes onto a baking sheet in a single layer, keeping about an inch between the cubes.
Bake the croutons for 15-20 minutes, tossing once halfway through the baking time. Remove the croutons from the oven and cool on a wire rack. They will get crispier as they cool.

Notes

Gluten-Free: Make gluten-free cornbread croutons by substituting 1 cup (or 185g) 1-to-1 gluten-free flour for all-purpose flour. Follow the recipe directions as listed.
Dairy-Free: Make the croutons without dairy by making buttermilk (also known as "sour milk") with plant milk. Add 1 tablespoon of distilled or apple cider vinegar to a 1-cup measuring cup and fill the cup the rest of the way with plant milk. Mix well and let sit for 3-5 minutes before using the homemade buttermilk in the recipe.
Storage: For the best flavor and texture, enjoy the croutons fresh. If you have leftovers, however, they can also be stored covered in an airtight container at room temperature for 2-3 days.
Reheat: The croutons will soften up during storage. Re-crisp them in an oven preheated to 350°F for 9-11 minutes, or until crunchy and heated through.

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