Cornbread Croutons
Add a tasty, crunchy twist to your salads or soup with our cornbread croutons. Elevate your dishes with these easy-prep, golden brown, crispy delights!
Cornbread croutons are an easy, flavorful way to elevate everyday salads, soups, and casseroles. They deliver cornbread sweetness with a crisp, golden exterior that holds up nicely in brothy soups or creamy dressings. Using day-old cornbread gives you the perfect firm texture, and a light drizzle of olive oil helps the cubes toast evenly while enhancing their natural flavor.
These croutons are also a great way to use leftover cornbread—especially pieces that may be too dry to enjoy on their own. A short bake in the oven transforms them into crisp little bites you can sprinkle over salads, crumble onto chili, or use as a crunchy topping for mac and cheese. Once cooled, they store well and keep their texture, making them a pantry-friendly staple you’ll find endless uses for.
What You’ll Like About These Croutons
A clever way to use leftovers. Day-old cornbread becomes a crunchy, versatile topping instead of going to waste.
Quick and oven-friendly. Only a few minutes of prep and a short bake time yield perfectly crisp, golden cubes.
Sweet-savory flavor. Cornbread adds a unique, slightly sweet note that complements salads and soups beautifully.
Customizable. Easily switch up the seasoning to match the dish you’re serving.
Ingredient Notes
- Firm day-old cornbread: Slightly dry cornbread works best—it cuts cleanly and crisps well in the oven.
- Olive oil: Helps the cubes brown evenly and adds flavor. Use melted butter for a richer result.
- Kosher salt: Enhances the cornbread’s natural sweetness; adjust to taste.
- Black pepper: Adds a subtle bite; optional if you prefer a sweeter crouton.
Steps to Make Cornbread Croutons
- Preheat the oven and lightly oil a rimmed baking sheet.
- Toss the cubed cornbread with olive oil in a large bowl.
- Spread the cubes in a single layer on the baking sheet.
- Season with salt and pepper.
- Bake until crisp and golden, stirring once during baking.
- Let the croutons cool completely before serving or storing.
Tips for Cornbread Croutons
- Use firm, day-old cornbread so the cubes hold their shape during baking.
- Cut the cubes as evenly as possible to ensure they crisp at the same rate.
- If the cornbread is very soft, refrigerate it briefly before cutting to firm it up.
- Spread the cubes out in a single layer—crowding leads to steaming instead of crisping.
- Let the croutons cool fully; they crisp further as they cool and store better once dry.
- For richer flavor, replace some or all of the olive oil with melted butter.
Recipe Variations
- Garlic-herb croutons. Toss the cubes with garlic powder and dried Italian herbs for a savory flavor profile.
- Spicy cornbread croutons. Add a pinch of cayenne, smoked paprika, or chili powder for heat and smokiness.
- Buttery Southern-style croutons. Use melted butter instead of oil and add a touch of seasoned salt.
- Cheddar croutons. Sprinkle finely grated cheddar over the cubes during the last few minutes of baking for a lightly cheesy finish.
- Sweet breakfast croutons. Add a drizzle of melted butter and a dusting of cinnamon sugar—great for topping yogurt or fruit salads.
How to Use Cornbread Croutons
- Salad topper: Sprinkle cornbread croutons over your favorite salads, such as Caesar, BLT salad, or spinach, for added texture and taste.
- Soup garnish: Enhance the flavor of soups, stews, or chili con carne by adding cornbread croutons as a garnish.
- Casserole topping: Layer cornbread croutons on top of casseroles, like green bean or broccoli, for a crispy, flavorful crust.
- Mac and cheese: Mix cornbread croutons into your favorite macaroni and cheese recipe for added crunch and a unique twist.
- Stuffing: Use cornbread croutons as the base for a delicious stuffing recipe, adding herbs, vegetables, and broth to suit your taste preferences.
- Panzanella salad: Make a Southern-style panzanella salad by combining cornbread croutons with fresh tomatoes, cucumbers, red onions, and basil. Drizzle with a light vinaigrette dressing to finish.
- Breakfast strata: Layer cornbread croutons, sautéed vegetables, cheese, and beaten eggs in a baking dish for a tasty breakfast strata. Bake until the eggs are set and the top is golden brown.
- Crusted fish or chicken: Use crushed cornbread croutons as a coating for fish or chicken fillets. Dip the fillets in egg wash, then coat with the croutons before baking or frying.
- Bread pudding: Use cornbread croutons as a base for a sweet or savory bread pudding, combining them with ingredients like milk, eggs, sugar, and spices for a delicious dessert or brunch dish.
How to Store Cornbread Croutons
Cool completely: Allow the croutons to cool fully before storing so they remain crisp.
Store: Keep in an airtight container at room temperature for up to 5 days.
Re-crisp: If they soften over time, return them to a 350°F oven for a few minutes to restore crunch.
Cornbread Croutons
Ingredients
- 6 cups cornbread, day-old is best
- 4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 350 F and lightly oil a large rimmed baking sheet.
- In a large bowl, toss the cornbread with the oil.
- Spread the cornbread cubes out on the baking sheet. They should be in a single layer.
- Sprinkle with salt and pepper.
- Bake the cubes for about 15 to 20 minutes, stirring and flipping halfway through.
- Let the cubes cool completely before using or storing them.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
