Turn leftover cornbread into something delicious with these crispy cornbread croutons! They’re the perfect topping for soups, salads, and more. You can find the original recipe HERE.
Ingredients:
- 1 ¼ cups cubed leftover cornbread (approximate)
- 2-3 teaspoons olive oil
- Salt and pepper to taste
Directions:
- Heat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil and set aside.
- Slice cornbread into one-inch cubes and gently toss in a bowl with 2 teaspoons olive oil, salt, and pepper. Add another teaspoon of oil if needed to moisten all of the cornbread evenly.
- Place cornbread cubes onto the lined baking sheet in a single layer, leaving space between each one.
- Bake for 6-7 minutes and then flip each crouton over.
- Bake for another 7-8 minutes, or until cornbread croutons have crisped to your liking. (Note: I did bake longer than suggested)
I hope you love them as much as we do! <3 Shannon
