Homemade Cornbread Croutons

By Lindsay on January 16, 2008 2:26 PM | Permalink | Comments (0)

Croutons can make or break a salad. If they're stale and hard, they just get in the way. Too tiny and flaky, there's no point adding them at all. Store bought? Well ... some brands are ok, but many taste like salted card board. Homemade croutons are so easy to make and the perfect solution for slightly stale bread. My favorite are corn bread croutons! They're sweet, savory, crunchy and chewy all at the same time. Click the link below for my recipe and a salad that pairs with them wonderfully.

Lindsay's Cornbread Croutons
INGREDIENTS
1 loaf Cornbread
1 tsp sea salt
fresh cracked pepper ~ to taste
2 tsp garlic powder
1/2 tsp chili powder
1/8 cup olive oil

Buy a loaf of corn bread or make some using a Jiffy mix. Let corn bread sit out for about 2 hours to get a little "stale." Stale bread makes a better crouton because it stays together when you cut it into cubes.
Preheat oven to 400 F. Line a cookie sheet with tin foil. Set aside.
Cut cornbread into 1inch cubes and place in medium mixing bowl. Add salt, pepper, garlic powder, and chili powder. Drizzle olive oil over cornbread and spices, then toss lightly with clean hands so as not to break up the cubes.Place seasoned croutons in single layer on lined cookie sheet and bake in preheated oven for about 15 minutes or until slightly golden. Once they are fairly crispy, turn on broiler for about 2-3 minutes to toast the outside of the croutons. You will need to use a spatula to flip croutons during course of baking and broiling.

Pair with my favorite salad:
Mixed greens, goat cheese, chopped dates, shredded rotisserie chicken, avocado, and cornbread croutons drizzled with a lemon vinaigrette dressing.