Homemade Cornbread Croutons Recipe

Take advantage of your leftover cornbread and make these easy cornbread croutons!

Course bread, Salad, Side Dish

Cuisine American, Southern

Keyword cornbread croutons, cornbread croutons recipe, homemade cornbread croutons recipe, how to make cornbread croutons

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (about 1/2 cup each)

Calories 126kcal

Author Blair Lonergan

Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
Place the cubed cornbread in a large bowl. Drizzle with olive oil; toss gently to coat.
Spread the cornbread cubes onto the prepared baking sheet, making sure that they’re in a single layer and not touching. Drizzle melted butter over top; sprinkle with kosher salt.
Bake for 12 to 15 minutes, tossing halfway through, or until the croutons are golden brown and nicely toasted. Check early to make sure you don't burn them. Remove from the oven and let cool completely. Store in an airtight container for up to 1 week.

- Season with a small amount of salt to start, and then add more to taste if necessary. The total amount of salt you need will depend on your personal taste preferences, and on the saltiness of your cornbread.

- Add extra seasoning for even more flavor. For instance, once the cubes are spread on the baking sheet, sprinkle with garlic powder, onion powder, ground black pepper, paprika, or herbs like parsley, chives, thyme, basil, rosemary, or oregano. Make them spicy with a dusting of cayenne. Anything goes!

- This recipe is designed for half of a skillet of cornbread (about 4-5 cups cubed). If you'd like to make a larger batch of croutons, use a full skillet of cornbread and double the rest of the ingredients.
- I typically use this homemade cornbread recipe that's baked in a 9-inch skillet (so it yields a slightly thinner loaf for cubing). You can also use a boxed mix, or purchase a pan of baked cornbread from the grocery store bakery. Any cornbread will work!
- Use stale cornbread (at least 1-2 days old) for the best texture. Freshly baked cornbread is too moist to create a really dry, crunchy crouton.
- Cut the cornbread into ½-inch to ¾-inch cubes. Anything smaller is more likely to crumble and fall apart. Once the cubes are toasted and firm, you can cut them even smaller if desired.
- The total baking time will vary depending on your oven and on the cornbread that you use. You'll know the croutons are done when they're dry, crunchy, and golden brown on all sides.