Easy Cornbread Croutons

a white bowl of chili topped with cornbread croutons

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.

5 from 1 vote

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Prep Time 5

Cook Time 10

Cooling Time 10

Total Time 25

Course Garnish

Cuisine American, Southern

Servings

Calories 277 kcal

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.

Nutrition

Serving: 0.3cupsCalories: 277kcalCarbohydrates: 43gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 487mgPotassium: 105mgFiber: 2gSugar: 13gVitamin A: 189IUVitamin C: 0.1mgCalcium: 107mgIron: 1mg

Keyword cornbread croutons

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