Cornbread Croutons

  • Jump to Recipe
  • Leave a Review
  • This post may contain affiliate links. Please read my disclosure policy.

    Cornbread croutons are so easy to make and are the perfect way to use up leftover cornbread. Elevate your salads in the most simple and delicious way!

    I love these cornbread croutons on top of my favorite fall salad. Adding a little texture to an already standout dish is a great way to transform it to a whole other level!

    bowl of cornbread croutons

    With only 2 ingredients and ready in 15 minutes, easily bake these sweet cornbread croutons to your desired level of crunchy deliciousness. Be careful, they are addicting!

    If you’ve never made your own croutons, this cornbread croutons recipe will be a game-changer for you. Because these are made from cornbread, you’ll notice that the natural moisture allows the crouton to remain slightly chewy.

    Use them on salads, soup recipes, homemade chili and stews. They are much better than anything that you find in stores. PLUS once you get the hang of baking the perfect golden, crunchy yet chewy crouton, you can then have fun playing around with the seasonings!

    cornbread cubes on cutting board

    How to make cornbread croutons

    1. Prep. Preheat the oven. Cut the bread into cubes and place them onto a baking sheet. Make sure to have them spread apart so that they get even toasting on all sides.
    2. Coat. Drizzle or spray the olive oil evenly over top followed by the salt and pepper. Carefully mix until all pieces are coated. Careful not to drizzle too much oil as it may cause your croutons to become soggy.
    3. Bake. Bake initially and take them out to stir. Continue baking until golden brown or they have reached the desired texture.

    baked cornbread croutons on pan

    Helpful tips

    • Day-old bread. Homemade croutons are best made with day-old (almost stale) bread. This is even more important for cornbread croutons as cornbread itself is a lighter texture and doesn’t hold together as well as regular bread does. Using day-old bread will help give it that bit of extra firmness it will need.
    • Fresh bread. If you happen to be using fresh cornbread, you will need to account for the bake time and bake a little longer.
    • Crumb coating. Grind them into breadcrumbs and you can use those for cornbread crusted chicken nuggets or a twist on chicken tenders. Your kids will thank you!

    Storing & freezing

    These croutons will keep in an airtight container at room temperature for up to 1 week. They will also keep in the fridge, however, you may experience a change in texture. They freeze well, in an airtight container or Ziploc bag. You can freeze them as croutons or you can freeze the cornbread and make the croutons at a later date!

    cornbread croutons in bowl

    More recipes to use them in:

    cornbread croutons in bowl

    Cornbread Croutons

    Course: bread
    Cuisine: American
    Keyword: cornbread croutons
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 16
    Calories: 155
    Author: Jamielyn Nye
    Cornbread croutons are so easy to make and are the perfect way to use up leftover cornbread. Elevate your salads in the most simple and delicious way!

    Ingredients

    • 4 cups day old cornbread
    • 1-2 Tablespoons olive oil (I like to use a olive oil spray)

    S&P, to taste

      Instructions

      • Preheat the oven to 300°F. 
      • Cut the bread into 1-inch cubes. Then place onto a baking sheet. Drizzle or spray the oil evenly over the top. Then sprinkle salt and pepper over top (I usually do about 1/4 teaspoon salt and 1/8 teaspoon pepper). Carefully mix until well coated. 
      • Bake for 7 minutes. Stir and cook for and additonal 3-5 minutes, or until golden and reach desired texture. I prefer my croutons not too crispy.
      • Store in an airtight container for up to 1 week. 

      Nutrition

      Serving: 0.25cup | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 288mg | Potassium: 40mg | Fiber: 2g | Sugar: 7g | Vitamin A: 41IU | Calcium: 20mg | Iron: 1mg
      PIN THIS RECIPE
      More Salad Topper Ideas

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Did you make this recipe? Rate it:




      What type of comment do you have?

      Comments

    • Toni Dash wrote:
    • Beth wrote:
    • Sara Welch wrote:
    • I Heart Nap Time