Simple Spoon Bread
Spicy corn bread for sensational suppers

Savory Cornbread Croutons


Croutons add a little something special to to soups and a salad.  In addition to a delightful change in texture they give a heartiness to a light meal.  I love making them from leftover bread, but my favorite are made with cornmeal.  This recipe is an easy way to make a pantry essential.

Bake as normal in a shallow pan for 20 min.  Reduce oven temp to 250 f
cut cornbread into 1” squares.  Spread single layer on to a baking sheet.  Bake until crisp for another 25 to 30 min.

Should last in a cool dry dark environment for up to 2 weeks.

More for Cornbread Lovers

Photo Credits: Julie Cecchini


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