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.
- 1 package Basic Corn bread/muffin mix (or 2 cups of your favorite mix)
- 1 cup chicken stock
- 1 tsp Olio do Panne (optional)
- ½ cup parmesan (optional)
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.
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Photo Credits: Julie Cecchini