Cornbread Croutons are the perfect crispy, crunchy addition to soups, salads, chili, and more.
If you have some day-old cornbread and about 30 minutes, you are in for a huge treat. These croutons possess all the distinctive flavor of whatever kind of cornbread you have on hand and emerge from the oven as golden brown, crunchy cubes that will bring the wow factor to so many favorite dishes.
Quintessentially American, the first version of cornbread was the brainchild of Native Americans. Once they cultivated corn, they created a simple bread made of cornmeal and water. Later, enslaved Africans and European settlers both adapted this original recipe into their culinary traditions by adding other ingredients, such as milk, eggs, or sugar. Cornbread continued to evolve, and today we have all sorts of varieties, including Johnnycakes, hushpuppies, and versions that feature cheese, bacon, or chiles. Whether you’re partial to the Southern, more savory style of cornbread, often cooked in a cast-iron skillet and made with buttermilk, or are a fan of the sweeter Northern type, you will be delighted when you turn that beloved bread into these crispy croutons.
Unlike many other kinds of breads, day-old cornbread is already on its way to drying out, which makes it perfect for creating croutons. It will cut beautifully into cubes, absorb the olive oil, and get some added flavor from the salt and pepper. And the process could not be easier because once everything is prepped, all you have to do is bake them.
Tips for perfect cornbread croutons
Try to cut your cornbread cubes all the same size to ensure even baking. Next, trust the process: two tablespoons of olive oil may not seem like enough for four cups of cubed cornbread, but it’s the right amount to prevent the unbaked croutons from becoming soggy before they get into the oven. You want to make sure that each cube is coated in the oil, salt, and pepper, so feel free to use your hands to mix. And, finally, keep an eye on these babies while they bake. After turning them midway through the baking process, check them right at the 15-minute mark; if they’re golden, they’re done. By the way, if you are craving these croutons but only have fresh cornbread, don’t despair: you can cut it into cubes and leave it out uncovered for several hours. It will dry out perfectly.
How do I store leftovers?
Leftover cornbread croutons can be stored in an airtight container for 2-3 days at room temperature. You can also refrigerate them for an additional 2-3 days (re-crisp them in the oven or air fryer, if necessary). You can also freeze them in the airtight container for up to 1 month. Reheat them from frozen on a sheet pan in a 350°F oven for about 10 minutes.
Serving suggestions
While you can always use store-bought cornbread, this Buttermilk Cornbread Recipe makes delicious croutons! And while salt and pepper definitely do the trick here in terms of flavor, sometimes I like to shake things up a bit. For example, when I want this crunchy goodness on a Delicious Roasted Chicken Salad, I’ll toss the croutons in this Easy Chicken Seasoning. We also love this Gumbo topped with cornbread croutons tossed in Creole Seasoning. But if you stick with the recipe we are presenting today, just know that these croutons will be perfect on top of Chili, Lemon Lentil Soup, Beef Stew, or these Easy Slow-Cooker Baked Beans. Basically, any soup, salad, or stew will be transformed by the addition of cornbread croutons!
Cornbread Croutons
Ingredients
- 4 cups day-old cornbread cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 350°F and lightly grease a large baking sheet.
- Place the cubed cornbread in a large bowl.
- Drizzle 1 tablespoon of olive oil over the cubed cornbread and gently stir. Then add the remaining olive oil and sprinkle with salt and pepper, stirring to coat evenly.
- Spread the cornbread cubes in a single layer on your prepared baking sheet. Bake for 15 to 20 minutes, flipping them once about halfway through, until they are golden and crispy.
- Remove the croutons from the oven and let them cool for about 10 minutes. They will crisp up further as they cool.
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