These crunchy cornbread croutons are a great use of leftover cornbread and are the perfect way to jazz up a salad or bowl of soup.
I love these homemade cornbread croutons for so many reasons! First of all, they're great on summer or fall salads. Can't you just picture crunchy little cornbread cubes on a green salad with apples or peaches and pecans?
I also love them sprinkled on a bowl of vegetable beef soup or classic chili. The tangy cornbread adds the perfect finishing touch to any meal.
Perhaps the best thing about these homemade croutons is how easy they are to make! Just cube up your leftover homemade cornbread, brush them with butter, and in the oven they go!
Ingredients Needed
- Cornbread: You can choose to make your favorite cornbread recipe like we did in our toasted cornbread, or use your favorite boxed cornbread mix. We love Zatarain's brand if you're looking for a delicious shortcut. We also find it's best to make your cornbread the day before the croutons and leave it out at room temperature or in the fridge so it can get a little bit stale. This is the same technique we use with our Southern-style cornbread dressing! If you're already using leftovers you can skip this step.
- Butter: You can use salted butter or unsalted butter for this cornbread crouton recipe. The melted butter will be brushed on the bite-sized pieces before they are baked.
See the recipe card below for full information on ingredients and quantities.
How to Make Cornbread Croutons
- Make your cornbread according to the package directions, or make your favorite homemade cornbread recipe. Leave the portion you want to make into croutons out at room temperature for 24 hours or refrigerate uncovered overnight.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cut the cornbread into ¾ to 1-inch cubes and put them on the baking sheet in a single layer.
- Melt butter in a small bowl, then brush each crouton with the melted butter.
- Bake for 15-18 minutes, or until golden brown and crispy on the edges. For even browning I like to flip them halfway through the time. Remove from oven and let cool for 10 minutes before serving them on a salad or bowl of soup.
Serving Suggestions
This cornbread croutons recipe is an easy way to elevate a variety of dishes! Here are some of my favorite dishes to use them on:
- Salad with Peaches, Blackberries & Basil Vinaigrette
- Carrot Pumpkin Soup with Brown Butter
- Easy Roasted Red Pepper and Butternut Squash Soup
- Chicken Vegetable Soup: Southern Style
- Creamy Parmesan Tomato Soup
- Southern Vegetable Soup with Beef
Storage Recommendations
Store: Keep leftover croutons in an airtight container. They should stay fresh for up to 3 days at room temperature. In the refrigerator they'll keep nicely another 2-3 days.
Make Ahead: These croutons are perfect for making ahead. Prepare them up to 2 days in advance and store them in an airtight container. If they lose some of their crispness, just pop them in the oven or air fryer for a quick refresh before serving.
Recipe FAQs
Absolutely! Try sprinkling them with garlic powder, dried herbs, or even a touch of cayenne pepper before baking for extra flavor.
Fresh cornbread is typically too moist and soft to make crispy croutons. For best results, use day-old bread. This will let the cubes of cornbread crisp up nicely in the oven without becoming too hard or burning. If you're in a hurry, you can try drying out fresh cornbread in a 200 degree oven for about 10-15 minutes before cutting it into bite-sized cubes.
📖 Recipe
Easy Cornbread Croutons
Ingredients
- 4 cups cornbread day-old, cut into 1-inch cubes
- 2 tablespoon butter melted
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cut the cornbread into ¾ to 1-inch cubes and spread them in a single layer on the prepared baking sheet.
- Brush each crouton with melted butter.
- Bake for 15-18 minutes, flipping after 8 minutes, or until golden brown and crispy on the edges.
- Remove from oven and let cool for 10 minutes before serving.
Notes
- For best results, use cornbread that has been left out at room temperature or refrigerated uncovered for 24 hours.
- Store in an airtight container at room temperature for up to 3 days. Can be refrigerated for an additional 2-3 days
- To crisp up leftover croutons, reheat in an air fryer at 350°F for 2-3 minutes or in a 350°F oven for 5-7 minutes.
Kerri says
Yummy!