Homemade Cornbread Croutons

Square overhead shot of cornbread croutons in a blue bowl.

These cornbread croutons turn day-old cornbread into crispy, golden cubes with olive oil, butter, and a little salt. They're an easy way to use up leftovers and add a buttery crunch to salads, chili, and soup.

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 418kcal

Author Blair Lonergan

Ingredients

4 cups cubed day-old cornbread, cut into approximately ¾-inch pieces
1-2 tablespoons olive oil
1 tablespoon butter, melted
⅛ teaspoon kosher salt, or to taste
¼ teaspoon garlic powder or dried thyme, optional

Instructions

Preheat the oven: Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Coat the cubes: Arrange the cornbread cubes in a single layer on the baking sheet. Drizzle with 1 tablespoon of the olive oil and the melted butter, then sprinkle with the salt and any optional seasoning.
Toss gently: Gently turn the cubes with a spatula to coat. Add the remaining tablespoon of olive oil only if they look dry.
Bake: Bake for 12-18 minutes, gently turning the cubes halfway through, until the edges are golden and the croutons feel dry. Check early, since smaller pieces and sweeter cornbread brown quickly.
Cool: Let the croutons cool completely on the baking sheet. They'll get more crisp as they cool.

Notes

Choosing cornbread: Any cornbread works, including homemade, a boxed mix, or store-bought. Sweeter, more tender cornbread browns faster and breaks more easily, so cut slightly larger cubes and check early.
Fresh cornbread: If your cornbread is less than a day old, let the cubes sit uncovered on the counter for a few hours or overnight before baking.
Seasoning ideas: Try garlic powder, onion powder, black pepper, paprika, cayenne, or dried herbs like thyme, rosemary, or oregano.
Bigger batch: This recipe uses about half of a 9-inch skillet of cornbread. For a full skillet, double the rest of the ingredients and use two baking sheets.
Storage: Store in an airtight container at room temperature for up to 1 week. Skip the fridge and freezer, which make croutons soft. Re-crisp at 375°F for 3 to 5 minutes if needed.

Nutrition